AndreA WiegmAn
HEROES OF
OUR TIME
For many decades, people have been talking
about the future of farming. Their image of
the farmer was an early 20th century one.
Diving today into the topic of future farmers,
it became clear that technical advancements
in agriculture have been important since the
middle of the 20th century, when agricultural
education began its focus on technology.
The farmer as a sunbaked tractor driver with
grime under his fingernails and mud caking
his boots was already an outdated view by the
1980s already. Instead, farming now focuses
on automated and computer-operated systems
and more advanced chemical processes to
invent new ways of feeding the people. Big
investments in technical expertise, scientific
knowledge and computerized robotic
equipment have increased the output of the
worldâs farm land so much that, in the more
advanced regions of the world, it is possible to
get much more work done on less land in less
time for less money.
Efficiency - that is what counts in agriculture
today. Not every region has reached the same
level, but smart companies are learning from
each other and are booking advancements.
Agricultural entrepreneurs have become global
players and can now help other less-advanced
regions to expand. In some places, where there
is a lack of good storage and refrigeration
systems, food spoilage is still enormous. Also
in the Western world as we learned. We need
more inventions, innovations and entrepreneurs
in the agricultural and food production
business to get all the work done. Food
production in its widest sense is a growing
market, and the future farmer must be a highly
educated entrepreneur to oversee everything.
Simultaneously and everywhere, there are
shifts in geopolitics and the world economy,
but also in demography and ecology. Climate
change has become a huge topic; for example,
the destructive effect of floods and rising
temperatures. The cost of these natural
disasters is enormous. I conducted these
interviews during last yearâs Dutch winter
(milder than North Americaâs), while in Brazil
it was extremely hot and dry. One of the
interviewees in this book emailed me some
months ago to say sorry for his late reply:
6

Sightgeist â¢ tODAYâS FARMeRS
âSorry for the delay, but we have been really
busy with the worst drought in fifty years, but
we are learning a lot and we will come out of it
even stronger.â Thatâs what farming is today. In
the summer of 2013, we published in Second
Sight, for the first time, articles about desert
styles, extreme warmth and drought. What does
desertification mean? What are new sustainable
ways to work and to produce? Consumers
everywhere are also asking these questions.
In an age of empowerment, many things have
become transparent, and people are becoming
better informed and wiser. Interesting shifts
and, at the same time, challenges for those who
cultivate and produce our food.
What drives todayâs farmers and what makes
their (family) businesses different from that
of their parents and grandparents? That was
the main questions to research for this book.
Of course we know farmers will always be
there, part of our past, present and future. We
canât imagine a world without farmers or food
producers. But what will their incentives, their
concerns and their challenges be in the years
ahead? You will read here that some of them
will dive even deeper into technology and
robotics to get more out of their land. Others
will do the complete opposite and choose to
unravel the secrets of Mother Nature, ecology
and the ecosystem, because they believe that
we are not using nature in its fullest potential
to discover new foods. Of course, there are
also farmers who are working on combining
the best of both worlds and synthesizing a
holistic view out of both extremes. Thatâs
possible and necessary in this 21st century.
We can bring things together that have not
yet been connected. This century asks for real
entrepreneurs who farm, cultivate, breed and
then finally bring the food to the consumers.
We see new places to farm appearing in cities,
at sea and in the, at first sight, infertile desert.
We see new technologies emerge where
less water is needed and energy comes from
the sun. Todayâs farmers are aware of the
importance of using the power of nature in its
full strength. It is the ecosystem we rely on.
Connecting dots
All these changes are occuring globally.
No longer simply a national topic, it is
6 7
âFood production in its widest
sense is a growing market.â

now about connecting dots, globally and
locally, universally and directly to the people
concerned. Farmers are connected through
their access to mobile and digital networks,
they can share their ideas and solutions, and
they do. Being digital and tech-savvy makes
their views and knowledge wider, faster and
more flexible. Farmers work together, learn
together. Their world has become smaller.
They are interdependent. On a global level,
we are creating a rich multi-ecosystem, with
many aspects interwoven with each other.
Nature itself becomes technology, as new ideas
of farming and permacultures arise. Farmer-
butchers teach consumers about eating the
whole animal; waste is material; horticulturalists
experiment in using the entire plant from
flower to stem. This is business that goes
beyond food production, as new ideas and
new enterprises with cross and interdisciplinary
interest grow.
More diversity
Creativity and awareness drive todayâs young
farmers. In the future, with all their new ideas
and new methods, with so many choices and
decisions being made by food producers and
providers day-by-day, more diversity will be
the outcome. New foods with new nutritional
values, even medical applications, innovative
approaches to farming on both small and big
farms: this is all happening at the forefront
of farming now. I think that, in the near
future, more people will be involved in food
production; population growth demands that.
There is still much to gain in the food business
and much work for both agricultural and non-
agricultural entrepreneurs. Some farmers will
stay with their boots in the mud, some will
organize change from a distance with high tech
solutions. But what drives all farmers is the
same. They all work hard and from the heart,
with passion. Just as in the past, a farmerâs life
is a full and intense one.
Finding solutions
The young farmers youâll meet here have
a clear, long-term view of food and food
production, and a belief that they are working
for the common good. They are able to adapt
to their situation again and again. They are -
because they need to be - real problem solvers.
The pressure of the market is strong, the power
of nature even stronger. These farmers have
access to much more data and information
than their parents had before. âFootprintsâ,
âsustainabilityâ: these are new issues they canât
ignore any longer. The consumerâs health too:
they canât sell âbad stuffâ anymore. I learned
about new seeds and crops, about a âcowshipâ,
but also about their passion for people, about
their deep trust in âmaking it happenâ. I can
conclude, after interviewing all these inspiring
farmers, that they are real heroes of our time.
They need to find solutions again and again to
feed the world, and I believe they will. Enjoy
reading about their lives and their motives to
do what they do. To all (future) farmers, thank
you for your time and sincerity!
Andrea Wiegman, founder Second Sight
andrea@secondsight.nl
8
âA farmerâs life is a full
and intense one.â

8 9
Berry Marttin, executive board member Rabobank â¢ tODAYâS FARMeRS
TOWARDS
9 BILLION PEOPLE
RABOBANkâS BERRy MARTTIN
FARMER/ ExEcUTIvE BOARD MEMBER RABOBANk
For this book about todayâs and tomorrowâs farmers, we met Rabobankâs Berry Marttin, executive
board member since 2009 and responsible for international rural and retail business banking, and
the sustainability program. Coming from a farming family himself, he decided not to work on his
family farm in Brazil, but as a banker at Rabobank, an international food and agri-business bank.
Nonetheless; he still owns the farm together with his sister, and follows its progress and even
the commodity prizes. Marttin has worked on several continents: South America, Asia, Australia
and now in The Netherlands as an executive. Yes, the future of farming is a topic for him and for
Rabobank: feeding the planet is an important challenge for the future.
âBeing a farmer is not an easy job,â Marttin told us. âTo run a farm is a risky business, as youâre
depending on many variables. You canât plan the weather: for instance, droughts or too much
rainfall are all part of the job. Then there are diseases, think about cattle diseases or insects like
mosquitoes. You rely on so many natural events, and nature is powerful. As a farmer, you need to
accept that you canât control nature. Biodiversity and climate challenges are plentiful.
You canât do it alone
âAs a farmer you canât do it alone. Thatâs impossible. You need to be well organised and have
contacts both with other farmers, e.g. in cooperatives, and with suppliers and buyers in the value
chain. That idea is deeply grounded in Rabobankâs philosophy. It was the main reason why
Rabobank was founded in the 19th century. Back then, food production had to grow, and farmers
had to finance their businesses. Now this is an important issue again: to make the food and
agricultural sector and food security system stronger. The world population is forecasted to grow
to over nine billion by 2050. In the next forty years, global food production must almost double,
while thereâs very limited land left for expansion. Simply said: we donât have two planets for
agriculture. Maybe we can bring some more land into production, say 5-15% more, but we will lose
some fertile land too. At least 1% of land a year disappears through urbanization, soil erosion and
desertification. So we have some serious challenges to make the food system less vulnerable.
âItâs not impossible,â the optimistic and passionate banker-farmer Marttin says. âThink about
technology: Rabobank focuses on the long-term vision. We finance global initiatives to make the
food security sector stronger. But itâs not charity: we work together with these farmers on a global

10
food security system. If you need to double food production under these circumstances, you have
to think of ways to produce more, to waste less, to protect our environment better and to grow
better - I mean more nutritious, safe and high quality - food. Yes, healthier food is also a solution
for global food security.
Fewer farmers, less land
âWe have fewer farmers now. Today, 350 New Yorkers are fed by one farmer. Every twenty years,
the number of people fed by one farmer doubles. Meanwhile, the average age of a farmer is fifty-
three years and up, so succession is another important topic. With fewer farmers, less land and also
with fewer sources, we need to produce more with less.â
But isnât it changing? I hear about more and more people, bankers, lawyers, creatives, hospitality
owners, who have left their jobs to become farmers. Isnât that true?
âIt is true that a new generation of farmers are farming in a different way with new technologies.
They have access to big data and technology, and itâs easier to control the process. They find
alternatives for pesticides, drones help them in overseeing the fields, they use robotics, and
they find smart solutions for water management. But itâs not easy to start a farm. Itâs incredibly
expensive. The image of the farmer is changing. A new generation of professionals is on its way.
Developing regions
âSince you can say that this is primarily a Western development, at Rabobank weâre not only
focusing on the established Western world. We focus also on the developing regions, on the parts
of the world where there is still famine. In 1960, we had 1.4 hectares agricultural land per head of
population. Now we have 0.7 ha. and it will fall to 0.5 per head of the population by 2050. Making
the food security system stronger is really necessary. So we need to think of resilient solutions
worldwide. We choose to take big steps.
âIn the USA and in The Netherlands, we are already producing ten tons of food per hectare â thatâs
a good production rate. In Africa it is only 2 tons per ha., although the climate is better there. If we
can scale up food production in Africa and in Asia â at least double it â the global food security
âToday, 350 New Yorkers
are fed by one farmer.â

10 11
position will be much better. This is all about the first priority: how to produce more food per ha.
and per head of population.
âOf course we need solutions in the Western world as well. For instance, we waste a lot of food and
water. Do you know that for one meal we use 1,000 liters of water? And that in the Netherlands
annually 2 million tons of food are discarded, thrown away, without thinking or knowing what that
means? Thatâs a lot of food! If we make too much spaghetti every time, and we do, we waste both
food and water. At Rabobank, we want to focus on that topic too. As bankers, we not only invest in
the availability of food, the production of food and the supply chain, but also in food literacy. What
do we know about food and the agricultural system?
Nutrition
âAnd we have the topic of nutrition. We need to eat two pieces of fruit a day. Who does? In all the
vending machines, for instance, you find coke, chips or sweets. Why canât we buy milk and fruit
from a vending machine? Or think about education. What do our children know about food and
nutrition? Why donât we educate them at school about food, nutrition, the value of good calories
and even recycling? How can we get a grip on a smarter food system and on waste? This century
will be about the meaning of things. I believe thereâs a lot to gain. Awareness is growing, but food
is still too cheap, and we take it for granted.
âAll together, this brings us to the fourth issue point, and that is resilience. At Rabobank, we
think we can help there. We can give todayâs farmers and future farmers access to a network of
knowledge and finance, but we think it is not only about that. Being a farmer asks something
of your character. How do you deal with all those uncertainties, with all those challenges and
new technologies to make the yield and harvest increase? A global network or ecosystem, where
farmers everywhere help each other and share their knowledge and experience, is essential to the
challenges weâll face in the next 40 years.â
Maybe that brings us back to the point where we started this meeting: the risks in the business
are immense in a world that is so focused on earning money and being successful. As I learned
from all our interviews, farmers are real entrepreneurs, yet theyâre down to earth and dependent
Berry Marttin, executive board member Rabobank â¢ tODAYâS FARMeRS

12
on nature. So they have to be flexible, to be connected, and that makes them genuine 21st century
people. Are farmers today different from farmers in the past and in the future? What do you think:
arenât they building the infrastructure for the next generation? Arenât they the heroes of our time?
âYes, they work to feed the world. Thatâs why resilience is so incredibly important to investing in
the ecosystem and working together. In a way, farming is one of the most important jobs on earth.
One of the oldest too. If we donât have access to good and healthy food, our world population will
have serious problems. Politics, geo-politics: they will face problems too. Research shows that all
popular uprisings in the past, and also the most recent ones in Africa, have a certain connection
with food and food prices. When prices of food increase rapidly, it creates problems. Being a
farmer asks a lot from someone, it is not really sexy now to face so many risks and work so hard,
and farmers donât drive Maseratis. As real entrepreneurs, they are concerned with social-enabling
factors and food prices. Luckily our ideas about working and the economy are changing. And the
work in the paddock is changing. Farmers can follow their work from a distance now with the help
of technology like drones. I believe in new technology and methods. Do you know how a modern
traction engine is equipped?â
Vital
Rabobank feels the responsibility to be there for the men and women who feed the world. Today
almost 800 million people go to bed hungry every day. Marttin believes that, by 2050, and with
maybe more than nine billion people to feed, hunger may disappear. âIf we can get the two tons
per hectare in Africa up to four tons, maybe to five, and manage to halve waste, well, weâre almost
there.â Investing in farming and new farmers is basic. Their return on investment is a dynamic life.
Being in contact with nature is enriching. One of the most wonderful aspects of being a farmer is
that youâre invited to make important decisions day by day, sometimes by the hour or the minute,
and all for a better world. By doing that farmers add something vital to our lives.â

SALINAS vALLEy
IN cALIFORNIA

14
GAME cHANGERS WITH
A REAL FARMERâS MIND
BRIAN CHURCH - CHURCH BROTHERS (CALIFORNIA, USA)
Church Brothers is one of the largest
commercial farmers in the USA, a family-
owned agricultural company, operated grower
and shipper of fresh vegetables located in the
Salinas Valley in California. Thirty five million
boxes leave their farms annually. They offer
a wide variety of products ranging from field
pack vegetables to processed blends like
broccoli, cauliflower, celery, green onions,
lettuce, romaine, green leaf, red leaf and other
leafy greens. For retail and food service, they
offer their lettuces washed and packaged, even
kosher, and are well-known all over the North
America for top quality products at competitive
prices.
We interviewed Brian Church, one of the vice
presidents and a passionate innovator. With
more than a thousand people working for
Church Brothers on farms in California, Arizona
and Mexico, his daily job consists of executing
daily agricultural activities from field to fork.
He talks about managing markets, managing
risks, and follows macro and micro trends, but
he never loses his genuine farmerâs mind. A
third generation farmer, his time is dedicated
to having better control, better insights, better
quality and understanding the technical
advancements that are changing the work and
life of a farmer today. As he told us, âChange
travels fast: itâs innovation time.â
Under the Church Brothersâ umbrella is a wide
range of vertically integrated businesses, with
farming, harvesting, processing, food safety
and trucking entities. Operating beyond the old
ideas of farming and harvesting methods, they
have invested in new methods and technology
in distribution systems, smart machines,
even in robotics. Innovating for them means
introducing smart and fast production methods
and machines, as well as in new flavour models
and sustainability.
Holistic
Churchâs farmerâs blood and background
havenât disappeared. âA farmer pays attention
to many things and needs to look at his
business with a holistic point of view. Think
of the weather, the soil, the market prices, the
consumers, the trends: the food production
system has become ever more complex. We
are getting more and better insights into the
forecasting process and flexible production
methods. Thereâs less waste now, because
supply and demand are connected via
computing models. Waste is expensive. The
wages of employees are rising. Logistics has
become incredibly important. The modern
farmer is asked to harvest more on the same
amount of land and for a lower price. â
Church knows you canât change the market by
innovating in one facet of your business. Itâs

14 15
Brian Church â¢ tODAYâS FARMeRS
all connected. The sum makes this company a
change leader.
The Church Brothersâ vision has always been to
make things better and to learn from the latest
market insights. The family has been in the
farming business for three generations. Brianâs
father and uncle grew up in the Salinas Valley
and became actively involved in farming during
the sixties. Today they farm over 35,000 acres
and are still growing. Brian and his brother run
the company now. Both have an agricultural
background and attended agricultural colleges.
Church: âThe discipline of farming has
become more technical. It deals with more
technological innovation, so todayâs farmers
have to be highly-educated people.â
âMarketing and processing as we do, in a
very wide range, from genetics to farming to
commodity shipping to processing for retail
and food service, our insight into information
and data collecting has been completely
changed by modern technology. More data
is available, and we have better insights
into the process. We know the prices before
selling, even before harvesting. The market
has become very competitive. If you arenât
one of the top five, big retail doesnât know
you. Efficiency and quality rule all the time.
Questions arise as to how we can get more
out of less land without prices falling. Within
a period of ten years, almost everything
has changed. We are on the front end of
mechanization; we have changed the way we
farm, from genetics and fertilizers to sustainable
solutions.â
Ahead of change
Brian Church believes that, during the next
decade, changing will accelerate even faster.
âTechnology will make the whole supply
chain system even more efficient. The scale
we farm on has changed, the infrastructure of
the company has changed. Our customers are
getting higher quality lettuces and vegetables.
âAt Church Brothers we have always been
ahead of our competitors: thatâs our strength,
and itâs in our DNA. Many key improvements
were developed by his father and uncle, such
as the first plate ice injection system and
form-, fill- and seal machines. The team has
continued to explore new products and new
production methods, introducing vegetables
such as red heirloom spinach, teen green
sandwich leaves and wasabi arugula. It has
heavily invested in food service, customer
service and delivering direct to end-users. And
food safety has become a top priority. Since
itâs necessary to have a clear picture of market
trends and to keep in touch with customersâ
demands, they have experts in the innovation

16
team with deep knowledge of the business and
broad experience. The company is growing,
scaling up and, at the same time, becoming
much more complex. Weâre in the process of
automating almost everything. It has been more
than a decadeâs work to change a visionary
agricultural farm into this modern agriculture
company and to make it 21st century proof. âIt
was a personal sacrifice and, of course, a huge
investment,â Church told us. Step by step, day
by day, with huge advances and sometimes,
when an innovation failed, it was taken as
a lesson learned. Itâs all in the game. Part of
our business strategy is to have the guts to
experiment and be a first mover.â They call it:
âLeave the change and be ready for the next
step when the next step appearsâ. They have
always embraced innovation to lower risks and
to improve cost strategies, but also to be ahead
of their competitors, but now, Church declares,
âThe big change is that everything is changing.â
Water issues
We asked what tomorrowâs challenges for a
farmer would be. Church: âA lot! Weâre fighting
costs, we face labour issues, legal issues, and
consumers are changing at the same time.
They have already become more critical, more
aware of what theyâre eating. And there are
other topics: water is just one of them. The
water shortage is a growing problem in the
US. We have to learn to use less water for
the same amount of crops. New technology
is very precise, and we already use real time
measurement for water-use. Itâs an open and
public issue, so we donât have to organize
this all alone. But it is necessary to think of
new water-saving programs, and we do have
to invest in technology that helps us use less
water.â For issues like this, the company plays a
leading role in discussions on industry forums
and networks. There are a lot of business
consultancies and public institutions helping to
strengthen agricultural and water industries.
Church: âI foresee that using less water by
employing every useful technology will be the
next big step in farming. The environment and
resources that we have relied on for so long
suffer from damage depletion; thatâs a not new
insight. So we have to create a sustainable
environment to survive. We are working on
the next steps, on drought resistance methods,
on sustainability and durability. The next
generation will become smarter farmers, data
driven and working even more efficiently
than we do. The dynamics have changed
completely. The great thing about farming is
that, while it has become complicated, there
are solutions to solve these problems.â
âLeave the change and be
ready for the next step when the
next step appears.â

16 17
Brian Church â¢ tODAYâS FARMeRS
Farming is in the DNA of this company. Thatâs
its passion. âAbsolutely!â Church agrees. âThe
intersection of agriculture and technology is a
big shift occurring now. We need to push the
limits day by day to be better, to be smarter,
to be more efficient, but in the end farming is
a wonderful activity and I love it! People are
never going to stop eating, there will always be
a demand for food, and we love giving people
our wonderful produce. And I love getting
up every morning to do it again. I want my
children to understand everything Iâve learned
about getting better at what I do. Itâs every
generationâs responsibility to take it to the
next level. The opportunity is to build on the
knowledge of the generation that came before
us. It will be about combining the knowledge
of the past with the technologies of the future.
And Iâd like to pass on the passion I feel for
this business. Thatâs what the future of farming
includes for me.â
The Church family has been in the agricultural
business since the 1920âs. Church Brothers
has transformed itself into a technologically
advanced agricultural business geared to get
more out of itself and out of nature. Pushing to
innovate every single day is a new paradigm
in farming. Day by day and step by step, every
new invention or method will pay off: thatâs
what they believe at Church Brothers.
Brian Church (1972)
Salinas, California, USA
Education: Fresno State University
Company: Church Brothers
Function: VP of agriculture operations

18
cARING ABOUT WATER
âSpOTTEdâ
In the early 1930s, disaster struck the wheat- and corn-growing prairies of the American Midwest.
Having been intensively farmed for generations, one-crop agriculture, the clearing of millions of
trees and months of drought destroyed over 100 million acres (40 million hectares) of profitable
farm land. The soil blew month after month in thick black clouds all the way to the Atlantic Ocean
and south to the Gulf of Mexico. Bankrupted farmers abandoned their homes and empty barns,
crammed their families into their trucks and cars, with whatever household goods they could
pile on top, and drove west. In California they hoped to find a piece of land to farm or at least a
sharecropping job with a luckier landowner.
In the eighty years since, those lucky landowners have become the nationâs chief suppliers of fruit
and vegetables. In the Salinas and San Joachin Valleys, they produce 95% of its broccoli, 80% of its
carrots, and almost all of the countryâs artichokes, almonds, walnuts and flowers. But these havenât
been years of unbroken success, and the current drought is one more to add to the 1950s, the 60s,
the one that struck intermittently between 1983 and 1991 and the five-year calamity in 2006-11.
Each time the rains failed to fill streams, lakes, rivers and reservoirs, farmers have dug deeper wells.
One farmer reported spending $1.5 million to drill six new wells, some 1,000 feet (305 meters)
deep, twice as deep as his old wells. What comes up is more alkaline than his almond trees need,
so heâs added a $50,000 treatment system. âThe cheap water is gone,â he says.
Water has never been really cheap, of course. Even when thereâs been a reasonable amount of rain
and a snowy winter to replenish ground and surface water, demand has exceeded supply. Sucking-
up groundwater that was built up over hundreds of thousands of years has caused the floor of the
Central Valley to sink up to a foot a year, and fracking wastewater poisons much of whatever pure
water remains. In 2008, the then governor proposed issuing an $11 billion bond to build new dams
and canals; as of 2014, the state legislature hasnât approved it. This year its citizens are being asked
to conserve water, but how do you ask farmers to use less than their crops need? The chairman of
the Irrigation Training and Research Center in San Luis Obispo, says, âTelling people they have to
stop irrigating is a huge economic thing. Guys are going to get their guns out. If you were farming,
you wouldnât take that lightly.â But he also predicts that up to 1.5 million acres (600,000 hectares)
will eventually go out of production. Already, thousands of citrus trees have been cut down.
Maybe the current crisis is an opportunity to develop an environmentally sound system of water
use before groundwater disappears completely. That would begin with the realization that
industrial-size, âbigâ agriculture has to be reined in. Not only because it demands large quantities
of water but also because its run-off is contaminated by pesticides, antibiotics, manure and urine.
Keeping a flock of cows clean can take about 150 gallons (570 litres) of water for each one

18 19
Spotted â¢ tODAYâS FARMeRS
every day. Farmers who monitor their water use can do that with 10 gallons per beast. Small and
sustainable farms are part of their wider communities and know that they have to share water and
fertilize their fields responsibly. They are looking for new methods to do both, and they understand
that technology is not going to solve all their farming problems.
Dry climates
To begin with, organic farms care about the soil as much as the plants. Good soil structure absorbs
rain and stores it deeper, rather than allowing it to evaporate. Looking back in farming history
and around the world, there are dozens of natural, sustainable ways to farm in dry climates.
Archaeologists have discovered an ancient method used in Egypt and Israel which harvests water
from the air. Nets stretched between poles collect water droplets during the night that run down
through simple gutters into tanks. One square meter of netting can provide five litres of water a
day. Trees planted alongside fields work as windbreakers that control wind erosion, give birds a
safe place to live, and drop leaves and twigs that enrich the soil around them. (They also produce
fruit, nuts and maple syrup, nice little extra cash crops.) Organic farmers also make their own
healthy mulch by combining straw, hay, grass clippings and leaves, all of which add organic matter
as they decompose. Black plastic or cloth sheeting with spaced holes for the plants can replace
mulch. It warms the ground, controls weeds, slows evaporation and, covered with an extra layer of
hay, will protect a crop during late summer heat.
When the first Sabras tackled the deserts of Palestine in the 1930s, they discovered that what
theyâd learned about irrigation in Europe was not going to work in that hot and arid landscape.
One of the solutions they used was to water their crops as close to the soil as they could get.
Drip irrigation uses friction and water pressure to leak drops of water directly to plant roots.
Israelâs agriculture needs more than that now, of course, and it has become the main supplier of
desalinaztion equipment to the world. Rising oceans will mean salt water pollution of rivers and
lakes, so desalinizing will be even more important.
Already, some 2.8 billion people live in water-scarce areas. By 2030 that will be half of us.
Sustainable farms and slow food movements can show the way to producing the amount and kind
of food we need as the population increases and the supply of pure water decreases. Like no other
sector of society, it is the small farmers who know that food, water and energy can no longer be
taken for granted. A crisis in one system can cause a disaster in the other two. What they grow,
how they grow it, what we eat and even what we waste, all these issues need to be addressed in
new ways. Our future literally depends on the future of sustainable farming, the farming of the
future.

THE RIOS FAMILy

THE RIOS FAMILy

22
âFUTURE cAPITAL WILL BE
SUSTAINABLE IN THE LONG RUN.â
RICARdO & SEBASTIAN RIOS â CHILTERRA (CHILE)
âAt first I was not really interested in a farming
future. It was my wife who brought me here,â
Ricardo Rios told us. Heâs a former computer
engineer who became a dairy farmer in
southern Chile; she came from a farming
background. Her father owned a family farming
business, Rios didnât. It isnât easy to start a farm
if you donât own the land or have access to
it. And farming is never âeasyâ. Now he likes
the farming business a lot, and he explained
what is attractive about being a farmer in this
century. How inventions appear and expand.
âItâs a beautiful job with challenges and
chances,â he said, summing up what makes
it valuable to be a farmer working on new
solutions from the aspect of sustainability in a
wide range and in the long run.
When Rios started his farm, Chilterra, he
knew he lacked the necessary knowledge,
and he also knew that, in Chile, âEvery
farmer has a different problem. Every region,
every continent has its own strengths and
weaknesses. In Chile, farmers lack know-how,
in other countries the land is really expensive.â
Land was not the issue for the Rios family, and
the type of land and the climate of their region
were perfect for dairy production. Rios decided
to import know-how to reform Chilean dairy
farming into a new lowâcost and efficient dairy
production system. Adding his industrial way
of thinking and acting helped him to do that.
He had heard about the smart dairy farming
methods in The Netherlands and in New
Zealand, and he decided he could improve
his own methods and increase production.
This insight, together with his background
as a computer engineer, brought him to
solutions. He knew what he had to do, and
that was to connect what is not yet connected.
Thatâs the power of doing business in the
21st century. Technology helps and makes
it possible to connect people to knowledge,
even to data. That was the first step in finding
smart solutions and new ways of scaling up
Chilterraâs dairy production.
âThere was knowledge in New Zealand of a
low-cost system, I realized, so I went there
and found two mentors who helped me
reorganize our farm in Chile into a modern
large scale dairy farm,â Rios said. After ten years
the mentors are still mentoring. He started a
long-lasting relationship via online modern
technology: an early version of Skype. With
his wife Sandra and their five children, all of
whom are involved in the farm, Rios runs a
4,500-hectare farm which gets 1.5 metres of
rainfall per annum in the River Region near
the town of Paillaco. âWeâre now achieving so
much from our production system. We milk
5,000 grass fed cows. In 2014 we produced

23
Ricardo & Sebastian Rios â¢ tODAYâS FARMeRS
19 million litres of milk using a seasonal,
predominantly grass-based pastoral system.â
âThe future of farming isnât going to be easy,
but there is a future. Young people, new
farmers, have to become experts in this way of
farming and share their knowledge with each
other. Development is possible using modern
technology. Itâs all about making connections.
We need to pass the know-how on to the next
generation and share as much knowledge and
as many skills as possible before they take
over the farm, while, at the same time, weâre
working on a successful, sustainable and secure
future. Being successful is part of sustainability.
You need to earn money to invest in the future.
Without numbers, we canât grow.â
Network
Running a farm means always being busy.
âWhen you run a growing company, thereâs
always something new and different. I started
a farm without any special knowledge, maybe
thatâs my strength. I transformed this into a
21st century company by inviting people,
friends who had the know-how. They are still
my friends: both local people and from other
regions with other insights and knowledge.
Thatâs the heart of the company. Sharing
knowledge, transferring experiences. Rios was
inspired by the network idea and cooperative
structure of the Rabobank organization.
âOf course, as a computer engineer, I knew
other things, so I added other skills, for
instance from the business administration and
engineering that I learned at University. I think
in solutions. Farming is not close to computers,
but it is about managing systems, about data
and analysing data, and my experience with
all this over the years has probably given
me certain business abilities not normally
gained by farming. At our farm we invest in
developing systems and management tools to
regulate the processes. In this industry, we are
âprice takersâ; we have to sell at the market
price. The only way to be efficient and make
money is to manage the process, manage the
data. This is not about the so-called Big Data:
itâs just managing and processing the data
to make better decisions and to understand
the business better. In farming, getting more
insights is challenging. You need them to
improve the business. We can see that in
the revenues. With investment and process
management, our risk is lower, and we have
access to data that make us more flexible and
help us react to the market. For me, this all
happened by coincidence. It was not my plan
to be a farmer. I married a wife with farming
ambitions and added my way of thinking and
managing.â

24
When Sebastian Rios, Ricardoâs son, entered
the room, we asked him whether he has
farming ambitions too. âYes, I have!â he said
enthusiastically. âThe company is family owned,
itâs a so-called extended family business. Weâre
not the only owners, but we manage the
company just as we would if we were all family
and our friends do the same.â Ricardo added:
âI think itâs important to develop freely, so my
sons are going to university and choosing their
own directions.â Sebastian works on the farm
during holidays. Heâs studying Environmental
Engineering in Santiago and aspires to a
farming future. âWhatâs interesting about the
future of farming,â he told us, âis that we need
more food every day. The world population is
growing. The interest in food will not change.
It has always been there; it will always be
there. What has to change now is productivity.
We need to be more efficient than farmers
before us, so weâre learning now to focus more
on efficiency.â
A lot to farm
South Americaâs farmers own large amounts
of land. Thereâs a lot to farm. But there is
also a lot to learn about efficiency. You canât
compare their situation with North America,
Europe or other regions. What counts now is
being sustainable in the long run, Rios told us.
âSustainability will be a more important aspect
in our lives. The importance of this subject is
already increasing. Everything is connected
and itâs all about resources.â At Chilterra, they
scaled up first to become sustainable. Being
sustainable has many faces: people, planet,
profit. The community is important for us, we
want to enable thisâ Rios told us. âYou need to
help your neighbours grow. We are not alone,
we cannot run the industry alone. There are so
many benefits from sharing knowledge here
and now and for the next generation to work
on. We need to re-connect again. We have an
opportunity to bring them into this farming
business. Itâs great to do this work and to find
the smart people needed to evolve.
âItâs really hard to become a farmer. Itâs
expensive to start a company like this, banks
donât help, and itâs hard work. You really need
your peers. Lots of parents in this region,
for instance, think of better futures for their
children. There are better jobs, better paid,
with less risk. You need so much capital to
start farming and then to constantly re-invest.
The romantic idea about farming isnât true.
Itâs not romantic, it is hard work. First of all,
being commercial is important. Without that,
you canât develop and invest. Call it more than
a full-time job. Itâs not for everyone, you need
character and strength. But a farm is a great
place for the next generation. The world will
be full of people, all wanting to do the same
few jobs. In farming there are not too many
people. Looking at the profession of a farmer
in our country, thereâs a lot of things to do,
to improve; you can always do things better,
and thatâs fun. Improving and growing is the
challenge.
Learning
For example many farmers inherit their
farms and the cowshed on it, others may
build only one cowshed in their lives. In our
operation, because of the scale, we have so
far built 10 dairy sheds, each time improving
on our design, and improving the skills and
knowledge of our construction staff.
You canât learn this business rapidly - there
are so many different aspects that it is really
continuous learning - learning is exciting and
satisfying,, it is one of the things that makes the
job of being a farmer more than attractive.
Dairy farming is seasonal - it takes a year
to complete a full cycle, so you can only
experience and learn slowly. For most farmers,
in five years they will only do everything five
times. Thatâs not a lot. To be experienced
means that youâve been in the business for a
long time. However, on the scale we operate,
with multiple farms, with say 10 farms we can

24 25
gain close to 10 years of experience in 1 year
- this provides a very powerful opportunity for
our people to gain experience and knowledge.
That makes it special and unique.â For Rios,
farming is a history without end. For Sebastian
it is a huge challenge to work on a sustainable
future, work on soil improvement and
understand what heâs doing. Itâs connection
with nature, he believes, because we are
nothing when you compare us to natureâs
strength. To learn more about the cycle of
nature is amazing.
Sebastian calls himself part of the disconnected
generation. He wants to get in touch with
nature again. âI agreeâ, Ricardo added. âMike,
my mentor from New Zealand, is 67 now. He
has given me seventeen yearsâ training and
coaching. He was a teenager when he started
as a farmer; that was their generation. Itâs a
very old industry, and now another generation
is coming along.â The mission for the next
ten years? Ricardo will share his knowledge,
experience, and wisdom with all those he can,
as he has learned from the people around
him. We spend a lifetime learning, gaining
knowledge, experience, and wisdom, but we
can not take these things with us when our
time is up, so to be of any value, we have
a responsibility to pass it on. Community is
one of the important topics. âWe canât do it
all alone. We need all the people around us!â
Sebastiaan added: âAnd we need to connect
with nature too!â
Ricardo & Sebastian Rios â¢ tODAYâS FARMeRS
Ricardo Rios (1963)
Southern Chili
Education: Civil Engineering
Company: Chilterra
Function: General Manager
Sebastian Rios Grob (1992)
Santiago, Chili
Education: Studying Environmental Civil Engineering
Company: Chilterra
Function: Mechanization

WORkING IN THE MIDDLE
OF THE PADDOck

WORkING IN THE MIDDLE
OF THE PADDOck

28
âThe farming business my father and uncles
ran was quite different than the business I
run now,â says James McShane. McShane is
a wool grower in central Tasmania. With his
father, he runs their 2700 hectare property
âRotherwoodâ, where they breed fine wool
merino sheep and have a dual purpose flock of
Southdown rams. âIn the past, it was based on
wool production with some beef and lamb as
smaller enterprises. In the earlier years of my
career, I worked alongside my father, learning
these enterprises and running the farm in a
similar fashion to his way. My involvement in
the farming business saw an acceleration in
paddock development from old, naturalised
pastures to high production pastures,
tripling the stocking rate. Farm records and
mapping went electronic and eventually
onto the mobile phone, where records are
now stored in an app of my own design,
Farmware. In recent years I have also started
implementing enterprise shifts, firstly into more
lamb production from merino ewes to take
advantage of good market conditions and to
better match pasture availability and stocking
rate. I am also looking to move into some dry
land cropping this coming season.
âTo make the best decisions in a business you
need to access information on the job while
it is fresh in your mind. Farmware allows you
to record your farm activities as they happen
and then analyze the data when youâre out
in the field. You canât underestimate the
value of having your current data and historic
data available to you whenever you need it.
Farmware has also bridged a gap for many
farmers in communication within their team.
Using cloud computing, farmers are able to
keep their employees and family members up
to date with whatâs happening on the farm in
a much easier and more efficient manner than
was possible with traditional paper systems.
âFor me it most effectively changed the
livestock records. My computer system not only
accurately represents my paddock distributions
and stock numbers, but also calculates the
stocking rates for each paddock and applies
a conversion factor to accurately compare
stocking rates with different livestock classes.
Such reports used to take me a couple of
hours to generate. Now I can generate one in
seconds. Itâs also a much more efficient way of
keeping track of chemicals and commodities
on my farm using the live inventory function
in the app. Itâs all about saving time and about
keeping my data safe â¦ washing machines are
a constant danger to notebooks!
âThese technologies have come a long way.
Iâve used technology all through my schooling
INvESTING IN MOBILE
cLOUD SOLUTIONS
JAMES MCSHANE, ROTHERWOOd & FARMWARE
(TASMANIA, AUSTRALIA)

29
James McShane â¢ tODAYâS FARMeRS
and farming career, and itâs a relief that mobile
technologies are now capable of doing, with
ease, what I wished for ten years ago. My
first taste of mobile technology in my farming
business was a handheld GPS device, then I
started carrying a phone, a digital camera and
then a pocket PC for my record keeping. These
technologies were fantastic but not in sync
with each other, so having all those functions
on one device that is so cleanly able to record,
present and backup data, is brilliant. Now,
using my phone I can take a preferenced photo
and email it to someone who can then see
both it and its location on a map, I can order
fertilizer and set the boundaries of where it
needs to be spread, I can analyze my stocking
rates and make decisions for the coming
months, and I can research a chemical label
or animal disease or tractor part or grazing
strategy while Iâm sitting on my motorbike in
the middle of a paddock â¦ and yes, I do these
things while out on my motorbike!â
When we asked if the agricultural business
and the farming profession will change even
more by means of new technology, McShane
answered: Yes, absolutely. There are many
inefficient paper-based systems out there that
can and will be improved through mobile
technology. Transportation and freight data,
crop histories, agricultural supplies and
quality assurance are the first areas that come
to mind where paper systems are still in
force but present so many inefficiencies and
opportunities for errors to occur. Farmers
and service providers, however, also need to
continue to come on board. There are still
many people out there who donât know how
to operate a smart phone or tablet and donât
see the need to. There is a generational barrier
to some of these technologies but in due time
these barriers will diminish.â
Drones
âThe use of drones in farming is starting to
take off here too. You can now get imagery
of your farm that gives you 2cm per pixel
resolution, which is amazing and can be so
useful in decision making and planning. With
the spatial technologies that are now available,
you can map out a paddock, identifying soil
types and topography that can pinpoint areas
that need remediation or special management
in order to achieve higher yields or greater
efficiencies in water use and chemical use.
Also the flow of information around the world
has revolutionised the way we go about
business. Being able to read, watch videos
and chat online about what other farmers are
doing around the world certainly creates the
opportunities and confidence to try different
methods and different equipment to get the

30
job done. The availability of technology from
anywhere in the world is phenomenal. You
can search the world for what you need from
your home office or even from your phone and
try different software, buy items on eBay and
read reviews to better understand what you are
buying.
High-tech solutions
âFarming is based on principles that have
remained constant for millennia, we are
working with nature to produce food and fibre
and this will not change. What is constantly
changing are the tools at our disposal to better
capture, analyze, understand and forecast
the information available in these natural
systems. Technology has come a long way
and will continue to progress in the way we
work in these natural systems. The machines,
implements and the safety equipment we use
will continue to become more high-tech. Itâs
all relative though: the world we live in now is
a lot more high-tech than it was 20 years ago,
and back then was more high-tech than twenty
years prior to that. Itâs exciting to think about
what might be coming next!â
âAt the risk of sounding boring, my personal
mission is to provide for my family. I believe
my most important role is to build and
maintain my farming business to ensure some
prosperity for my family but, further to this, I
also feel itâs of the utmost importance to create
a positive view of agriculture for my kids, so
that they can grow up with a true appreciation
for this lifestyle and the role agriculture plays in
feeding and clothing the world.â
James McShane (1981)
Tasmania, Australia
Education: Bachelor of Applied Science in Agriculture, University of Tasmania
Company: Rotherwood and Farmware.net
Function: CEO Farmware
âTo better capture, analyze,
understand and forecast the
information in these natural
systems.â

30
James McShane â¢ tODAYâS FARMeRS
31

DEcENTRALIZED
âOFF GRIDâ FARMING
âSpOTTEdâ
We spoke to Douglas Mallette about his company Cybernated Farm System (CFS). Itâs a smart
greenhouse thatâs powered by solar and wind, loaded with sensors and self-regulating systems,
largely managed by a computer and operated by only a few people. Douglas Mallette is thirty-eight,
originally from Austin, Texas. Heâs a former Space Shuttle Systems Engineer working in Houston,
Texas, in something called Configuration Management. âBasically,â he explained, âwe cross-checked
the payload bay blueprints and specs for every mission to make sure that all the departments were
on the same page for every mission.â
In 2013 Mallette started a company called Cybernated Farm Systems, where they designed a Smart
Off-Grid Aquaponic Greenhouse. In short, he applied his Systems Engineering background and
experience working with the Space Shuttle and ISS (Space Station), to Agriculture. âI worked with a
team of subject matter experts, from Aquaponics specialists to software and hardware engineers. My
own background revolves around systems and sustainability. You canât be wasteful in orbit, whether
weâre talking about the ISS or a shuttle, so my thought process always starts from the point of
being as sustainable as possible. The start of CFS happened with the Haitian earthquake in January
2010. Months later, I noticed how things dragged when it came to getting people food, rebuilding
structures, etc. As a techno-junkie, I knew about a system called Contour Crafting, developed by
a professor at the University of Southern California, which is basically a big 3D printing robot that
can build a house in 24 hours. We have the tech to do this, to quickly rebuild disaster regions and
recycle and reuse in a serious way, but weâre dragging our feet on it.
âThat aspect is disappointing, but the situation inspired me to think about other solutions that could
operate off-grid. Food is a big deal when it comes to disaster relief because, in a disaster situation,
the infrastructure is usually broken, and shipping food in can be costly, both environmentally
and financially. A smart greenhouse that requires minimal human labor input, and works at max
efficiency and independently âoff the gridâ, was the brainchild of that thought process ... and thus
CFS was born. It just so happens that what weâve designed goes way beyond just growing food. It
can apply to any scenario, from humanitarian relief to upgrading agricultural operations in general
around the world. I hope agricultural businesses will change in the near future. The way weâre
doing it now is ridiculous, wasteful and damaging the plane and the food. The stuff we spray on
plants canât be ignored any longer.
32

âPeople are starting to reconnect with their food. There is a serious push to âknow your foodâ in a
traditional sense, but also to accept the clean tech ways of helping to grow food more abundantly,
cleanly and efficiently. Local production and local distribution will grow in the coming years,
moving away from the multi-national corporation model, whereby food is grown on one side of the
planet (by people who are barely making it day to day), only to be shipped to the other side of the
planet to be eaten by people of means and with a sizable markup, of course. The world is starting
to refocus on small farming operations, helpng them upgrade and improve their capabilities, which
will enrich the farmers and the local areas. CFS helps with that.
âTodayâs farmer isnât at all like the farmer of 200 years ago. The only constant in the universe is
change and, as we become more and more intelligent about how nature works, we will become
more and more efficient in harnessing those natural processes. One person can grow a lot of
food using more advanced systems, and now weâre streamlining that even more by increasing
productivity and the overall cleanliness of how food is grown.
âOur smart greenhouse can be pretty cool to a kid of fifteen whose life revolves around the
stimulus of todayâs technology. The general reaction when we talk to younger people about what
weâre working on at CFS can be shown by paraphrasing something a young Nigerian (in his early
20âs) told me at the UNFAO conference, âDigging in the dirt is kinda boring and old, but a smart
technology greenhouse? That sounds cool!ââ
And the profession of a farmer, an agricultural entrepreneur, is that attractive? Is that cool? âItâs
always about the potential, â Mallette said. âBeing on the cutting edge of a paradigm shift is quite
appealing, not just to me, but to others who see the way the world is going. We want a cleaner,
greener planet, and food security is a problem that should no longer be problem. Weâre sick of it,
and by harnessing clean technology and the proper mix of science, engineering, technology and
nature, we can do great things. Thatâs the pull. Technologyâs role has been to produce more more
efficiently. Quite the opposite, all our food will have to be natural, organic, and it wonât have to
be some GMO creation to protect against pesticides, because greenhouses arenât exposed to those
aspects of nature. The dreamer in me sees one big possibility: the complete eradication of global
hunger by a shift toward agricultural decentralization, local abundance, and heightened efficiency.â
www.cybernatedfarmsystems.com
33

34
If youâre familiar with the concept of âpeak oilâ, you can now add peak coffee, peak cocoa, peak
pretty much every crop the worldâs farmers are growing with ever-decreasing success, with the
possible exception of the soy and corn for fuel that have replaced food crops in our mad desire
to keep the wheels of our industries and autos turning. Small-scale or agribusiness, farmers
everywhere in the world are facing the same problems and constraints caused by rising average
temperatures, the loss of arable land to expanding cities, a scarcity of fresh water, new pests and
fungi. An article on the web tells us: âClimate change is forcing us to question every aspect of our
society and economy, including how we produce and distribute our food. The stakes are certainly
high, and the window of opportunity is quickly closing.â
If the question is how to produce more food to feed more mouths, the voices that insist that
industrial agriculture is the answer are loud and ubiquitous. They have the stage: the mass media,
the supermarket chains, the financial, political and legal clout. The only thing they donât have is
the truth. The global agricultural system is, in fact, at the very heart of the problem of peak food
today and starvation tomorrow. Large-scale farming needs synthetic fertilizers, pesticides, heavy
machinery and genetically-modified seed. It privileges monoculture and the inevitable depletion of
the soil that follows it. A fossil-fuel based, energy-intensive system, it is in every aspect unhealthy,
inequitable and unsustainable. An article in Scientific American warned that we have no more than
sixty years of agriculture left because of population growth and soil erosion. Balance the need for
six million hectares of new land every year against the loss of twelve million to soil degradation,
and the see-saw dumps us straight into a genocide by thirst and starvation.
Young Future Farmers believe that this dire future can be averted. They recognize that global
warming is a growing threat, and that not every problem they face has a technological solution.
They believe that farming should not be an anonymous powerful industry but a local, even a
family business. It should be embraced as a lifestyle, a challenge, a dedication and a commitment.
As the interviews printed here make plain, they are rediscovering and implementing new farming
methods built on traditional knowledge. Their common denominator is their insistence on diversity,
sustainability and small-scale.
Local, organic, unprocessed
An American university recently published the results of their monthly online surveys measuring
consumersâ priorities, expectations, awareness and concerns about agricultural issues. âMore than
three-quarters of consumers polled said local, organic and unprocessed foods would be more
AGROEcOLOGy
âSpOTTEdâ

35
effective at addressing future food challenges than a more technological agricultural system. Thatâs
very much in line with the science that aims for sustainable agriculture.â In California, the state
which grows most of the nationâs fruit and vegetables and has been hampered by a growing lack of
fresh water for decades, an organization called the Agroecological Research Group brings together
students, research associates and farmers to design and implement sustainable food systems.
Organic strawberries in the US, blight-free olives on Crete, controlling pests that destroy lettuce
in Italy: agroecology promises to find clean solutions to a wide range of problems. They advise
planting an assortment of crops, rotating them every year, using less pesticide on as small an area
as possible, all simple and economical ways to increase yield.
Miguel Altieri, a professor of Agroecology at the state university in Berkeley, California, calls
small-scale farms âbiodiversity reservoirsâ. They cultivate dozens of varieties and species of crops
for food, fiber, fodder, medicine and fuel. They understand local soil and weather conditions,
their communitiesâ markets, consumersâ wishes and needs, they know each other and find ways
to work together. Confounding another lie industrial agriculture fans tell, small farms are actually
more productive than huge, monoculture farms. All the more reason why the powerful players
should not be allowed to grow even bigger and to increase their political and economic influence.
Government and banking policies too often favor large-scale agribusinesses that push out small
farmers, contribute to global warming and pollute our food, water and air.
We would have no problem filling a book with stories about farmers everywhere n the world
whose lives and livelihoods have been shattered by the commercial powers of agrobusiness. Before
itâs too late, we need a radically different political economy willing to reform trade laws, subsidize
research and expermentation in biodiversity and sustainability, educate us consumers about what
we eat and how our diet affects the climate, protect the purity of our water, and address the
dangers of hunger and poverty. One advocate of agroecology put it nicely: we need to âchange
from this system that, as individuals, none of us would choose, and bring us to a future when
farmers do well and are well-supported, and everyone has access to healthy, sustainable, fairly
produced and served food.â Amen to that.

37
Gerjan Snippe â¢ tODAYâS FARMeRS
FROM A cUSTOMERâS
PERSPEcTIvE
GERJAN SNIppE â BIOBRASS (ZEEWOLdE, NETHERLANdS)
Gerjan Snippe was born in a farming
family that owned a basic dairy farm in the
Netherlands. It was a real family business, he
told us. Father, mother and all the children
worked together on the farm. Though he loved
the farm, he was more attracted by agriculture
than by the cows and the dairy part of the
business. So, after his masterâs in Agricultural
Business, he left for some years abroad,
where he became involved in trading organic
produce. Home again, he converted the family
farm to organics, implemented his newly-
gathered knowledge of the farming business,
and re-organized the Dutch organic agricultural
business. And then he started a farm he called
Biobrass, and a new career.
Snippe always knew that the agricultural
sector was his base camp. As he pointed out:
âI always wanted to keep wearing my rubber
boots but, at the same time, I wanted to see
more of the world. To learn more.â Canada
inspired, but eventually he went to Scotland
and Austria, where he learned a lot about
organic agricultural systems. He wanted to
farm from another perspective, sustainable for
the 21st century. Snippe: âYou need to âknowâ.
You never start a farm out of the blue, but you
also never leave the farming life entirely when
you grow up on one. Itâs a farmerâs world, and
these people are a special kind of people -
reserved and closed.â
In Scotland, Snippe experienced a new form
of agriculture. Out of his comfort zone and
thrown into the unknown, he became familiar
with models and structures that werenât well-
known in the Netherlands yet. For his Masterâs
in International Management in Wageningen,
he wrote about Central Europe and possibilities
for the potato business. But Scotland was
something different. There he learned more
about upscaling and how to organize for it. For
example, how do Scottish farmers contribute
to the European market? Or, how do we build
a relationship between sustainability and
consumer demands, and between supply and
demand?
Puzzle
At that time, Snippe was struggling with the
problem that, on one hand, he wanted to
wear his rubber boots and feel connected
to the land but, on the other hand, he didnât
feel attracted to the idea of riding a tractor.
Fortunately, he discovered a marketing agency
that sold biological products from Austria to
the United Kingdom. Organic food was still
new, but he was soon connected to a lot of
interesting people â real entrepreneurs, and
he wanted to participate in this new industry.
You can say the organic food production world
opened to him. He became familiar with its
ways of producing and supplying organic
products. As consumer demand increased, a

38
more professional line of organic products
was developed and widely distributed by
UKâs Tesco. Snippe learned about organic
farming methods, entrepreneurship and how to
establish his position as a professional farmer.
Back in The Netherlands, his parents decided
to sell their farm and, of course, the succession
quest arose. He had an important decision
to make: should he invest in bringing dairy
cattle and agriculture together on his parentsâ
existing dairy farm (together with his brothers),
or should he specialize in organic farming
and change his pathway completely? It was a
decision between adding an extra layer to the
old family business and starting a renovation,
innovation traject, or starting from scratch and
investing in an entirely new venture? After a
short âtry-outâ, he chose to start fresh with a
separate business he called Biobrass.
Daily-fresh organic
Around 2000, it was much easier to produce
potatoes and onions organically, but other
daily-fresh organic food for the supermarket
was not as developed as we know it today.
Together with two other organic farmers,
Snippe decided to focus on fresh organic
products like lettuce and broccoli. BioBrass
is an enterprise that specializes in daily-fresh
organic vegetables. When they started, the
organic market in the United Kingdom was
expanding and getting an increasing market
share in Britainâs supermarkets. Their timing
was perfect. When Tesco UK became a
Biobrass customer, the company had its first
great breakthrough. Snippe: âWe were able to
invest in new machines. From one day to the
next, Biobrass transformed itself from a small
business developing through different channels
to a company with a larger turnover because of
this big retail client. We learned a lot, including
how to grow together. Business processes and
logistics, it was all needed to grow sustainably.
âWith new machines, we were able to improve
the quality of our daily-fresh products. For
instance, for daily-fresh food it is really
important that they are touched just once
before theyâre sent to the clients and stores.
This is a very important development, since it
improves the quality of the product. You need
to invest in smart technology for that. With
mass, you need the capacity to invest. Itâs all
related. You need to produce effectively and
efficiently, thatâs a condition sine qua non.â
Snippe went on to tell us about what heâs
learned from the big supermarket chain about
positioning. âWe had to learn to think from
the customerâs perspective. The consumer was
clearly more and more interested in higher
quality, but it had to come with a good price.â
âMarketing and branding are
important nowadays. Of course,
investing in them is still risky
for the agricultural market.â

39
Tesco gave Snippe information and insights,
and Biobrass grew.
Against all odds, Snippe and his team have
managed to build an agricultural business and
to prove it was definitely possible to position
themselves in the organic market. At first,
The United Kingdom was ahead of the rest
of Europe. âIn The Netherlands, there are
more small-scaled family businesses that were
used to staying anonymous; they supplied to
the cooperatives. In the United Kingdom, we
found the opportunity to grow together with a
big retailer, closer to the consumers and their
demands. A good product is essential, but
branding is important as well.â
Branding
Biobrass is now working in the same way in
the Scandinavian and German markets as they
did for Tesco UK. They also supply several
retailers in the Netherlands to whom they
deliver beetroot, cauliflower, broccoli, pointed
cabbage, savoy cabbage, red cabbage, white
cabbage and pumpkins. âWeâre interested in
consumer insights and customer demand, and
you can say they too add a rich experience to
our production. Marketing and branding are
important nowadays. Of course, investing in
them is still risky for the agricultural market.
We have a budget for this, though some of
our competitors donât. We truly believe in this.
But we are not the cheapest, and that can
be risky, though itâs easier to do this in the
organic sector than in traditional agriculture:
âthe lowest priceâ is less important than
distinguishing yourself from your competitors
and investing in the brandâs story. That creates
an opportunity to grow.
âThe story behind the product becomes more
important than the family business. Thatâs
branding,â Snippe explained. One of Biobrassâs
adventures is the brand âJohnâs farmâ. On their
website (www.johnsfarm.nl), they tell the story
behind the product. Snippe: âBut it has to be
real, authentic. People need to experience the
story, and it needs to tell something about the
way we work. It must include the companyâs
vision. New marketing is about telling stories,
about how farming methods produce food.
Stories build trust and trust is what people
want, especially for food today. Even if itâs
disenchanting, people want to know what they
eat.â
Growing crops eventually goes with space,
peace and quiet and alternation. That needs
to be told again and again. Customers are not
as loyal as they used to be. Snippe: âThere
are a lot of agricultural entrepreneurs, but
nobody knows who they are. But thatâs going
to change. The businesses of these men and
women are amazing, and that needs to be
shared. The right to be a farmer used to be
legitimized by a father or grandfather who ran
the business before you. Not anymore! Now
itâs all about being in touch with the market
and the consumer. This can be seen in more
conscious companies and take-overs, and the
way farmers are getting a broader and more
specialized education.â
Quality time
We asked Snippe to compare his company with
the farms that originated in his parentsâ day.
âWe look at the farming business differently.
We left the family business structure, but we
changed the business model. We became an
incorporated company, I have a salary and
vacation days now. Like any other person, I
would like to go on a vacation with my kids.
Thatâs one of the values of the time we live in:
quality time.
âItâs not a matter of courseâ, Snippe said. âYou
run a farm because you want it yourself, not
because your family did it before you, as it
was in the past. The environment and the
business climate have both changed a lot.
Gerjan Snippe â¢ tODAYâS FARMeRS

40
There are many more choices to be made.
On the other hand, farmers, and customers as
well, are more aware about what theyâre doing.
Choices are being made on a more conscious
level. Thatâs whatâs going on at the moment.
Itâs not easy to enter this new farming world
or to acquire large amounts of land, but new
competitors are still getting involved. Every
company runs its business from its own core
values, as we do. Itâs about being unique and
full of passion. Ever since I was a child, this life
has always attracted me but, as I said, I wanted
to do it differently, my way, the way that fits
the current spirit of the time. A lot of value
in the agricultural sector can be found in the
companies and the land itself. But not everyone
can become a farmer. There is a threshold at
the moment: itâs expensive to buy land and to
produce efficiently, but if you really want to,
there are opportunities. Itâs really interesting
now.â
Asked if farming will be an important
profession in the future, Snippe agreed. âYes,
because people want to know where their food
comes from. People want to get in touch with
real food. Farmers can provide that. Look, for
example, at school garden projects, new shops
and new concepts in supermarkets. The cooks
you see on TV. It all concerns consciousness,
knowing more about the origins, the basics â
back to the basics. But it can also go the other
way, to large-scale and more intensive farming.
To clean efficiency. It can go either way, but
whichever way we choose to go, the farmer
will always be there. If the agricultural industry
uses more real storytelling, a lot of affairs
will be unmasked the coming years. New
opportunities will present themselves. Thatâs a
new development. I canât see a world without
farmers. We will always be there, either way.â
From within
As for those farmers, Snippe said: âDare to fly,
to experiment and to follow your guts. Not
everything speaks for itself anymore. I truly
believe that authenticity and passion come
from within and will always win. Managers
and big retailers like to talk to me when they
visit. I can see them change. They too share
their wishes. No doubt weâll keep investing in
more efficient distributing systems, and weâll
be working with large retailers and companies.
Itâs not âwhether-orâ. Itâs building that new
infrastructure together. Together we move
forward. We need each other, and we must not
forget that we donât have to keep reinventing
the wheel.â
To make a solid marketing business from
farming, leaving the well-known structure
of cooperatives and working independently,
âIf the agricultural industry uses
more real storytelling, a lot of
affairs will be unmasked the
coming years.â

40 41
showing the companyâs face, sharing its story,
all this creates new opportunities for farmers;
that, above all, is what this story about Biobrass
shows us. Gerjan Snippe started by looking
over the borders and then coming back with
new experience. Biobrass delivers organic
food to big retailers, and the retailers and their
customers share their insights with Biobrass.
Using each otherâs strengths, itâs back to basics
and scaling up at the same time. Together they
make the company healthy. âA farmer is a real
entrepreneur, and entrepreneurship is all about
operating with what happens at the moment,â
Snippe told us. âToday is about transparency,
creating value and being self-sufficient.
Tomorrow will be different. The future will
hold different pathways as well as new farming
models. Itâs the farmerâs journey to follow this
and to move along with it.â Itâs rewarding, and
he likes it.
Gerjan Snippe â¢ tODAYâS FARMeRS
Gerjan Snippe (1976)
Zeewolde, The Netherlands
Education: Agricultural Business (BA) and International Management (MsC)
Company: Bio Brass BV
Function: co-owner and managing director

FEED IN SAO PAOLO - A cONcEPT
STORE AROUND BEEF

FEED IN SAO PAOLO - A cONcEPT
STORE AROUND BEEF

44
BEyOND FOOD PRODUcTION
pEdRO MEROLA - FARMER ON THE LANdS OF BRAZIL ANd
ENTREpRENEUR IN THE CITY OF SAO pAOLO
When we talked to Pedro Merola by phone, we
heard that it was one of the warmest and driest
seasons in years and how important water is
for electricity in Brazil. He was in his apartment
in Sao Paulo, where he owns a butcher shop.
He works one week in the city and then one
week on his farm, 650 miles away, where heâs
a large-scale beef farmer. Bridging distances
is not just a physical part of his busy life: he
identifies an increasing âdistanceâ between
producing and consuming beef, distributing
âfrom farm to forkâ and recognizing the values
of rural and urban.
One way he has bridged those distances was
to develop and introduce the concept of FEED,
his Sao Paolo butcher shop. Itâs like an urban
greenhouse, a great place to take a break from
the busy streets around it. Trees and music
in the shop make this a refreshing space to
unwind in the busy city. On the menu are
T-bone steaks, beef chilli, filets, ossobuco and
special meats. The shop also has a kitchen
where customers can get information about the
various cuts: their quality and how to prepare
them, and can buy the best kitchenware on the
market. There are classes on how to prepare
food to eat daily or for a special dinner, a
good barbeque or a simple burger. Merola
told us, âIn the past 200 years, the population
has increased by 1100 %, and food supply
is todayÂ´s biggest issue. Meat is incredibly
important in our region, and technology has
helped companies and farmers to produce
it. Meat is incredible important in our region,
faster and cheaper, but efficiency has lowered
the publicâs tastes. And so, FEED came along.
We think about quality and what will the
taste will be. To do that, weâve put aside the
technologies that produce fast and cheap meat.
We think about the flavor it will have when you
cook it in your house for your family. Eating
well is a right for everyone, every day!â
Your loved ones
The breed of cattle in Brazil came from India,
and they have adapted well to the climate of
the country but are not always tender. Merola:
âWeâre teaching people how to prepare and
cook this meat and to use as much as possible
of the animal: â you can use everything. Weâre
producing a different type of meat than what
is bought at supermarkets. But itâs not just the
meat itself, it is that concept âfrom farm to
forkâ. I participate in the whole food chain,
and Iâm able to guarantee the origin, the flavor
and the packaging, and to influence how my
customers experience their food. After all, food
is the reason to bring together your loved ones,
having friends and family sitting around the
table for a great moment enjoying life. I am
happy to be part of that.

45
âSince we opened the shop a year ago, weâve
won the award for best meat and best butcher
in the city of SÃ£o Paulo. Our delivery service,
and that wasnât a habit of the people who
live in this city, already represents 30% of our
sales. Our goal is to make that greater than
70%. And, aligned with our concept of âlearn,
know and teachâ, next year weâll be telling
the story of each animal and its cuts, and
explaining the differences in their flavor and
taste. Weâll do what was done many years ago
in the wine industry. Telling their origins and
showing the differences is the best way to help
our customers extract the maximum flavor of
each cut. The distance between producing and
consuming has grown in the past decades, and
the publicâs insight into the quality of their food
has been disturbed by the food chains.â
Family business
On the farm, Merolaâs life and work are very
different. There production counts. He is the
fifth generation of farmers in his family. They
have produced beef, cotton, corn, soybeans,
seeds, even bananas - many products. The
farm is a family business. Working together
with his father on the management of the
farm was not easy. They had other ideas about
entrepreneurship and the future of farming.
Merola: âI grew up partly on the farm, partly
among other people in a village. My parents
didnât want me to have an isolated childhood.
When I was old enough, they sent me to
another city, a big one, and there I lived by
myself and studied Engineering Agronomy.â
After he had worked for several years at a
private investment bank, focusing on finance,
his father asked him to become CEO of the
family company. It was a big step forward in
responsibility. âWe decided that it would be
better for us if we stayed friends and family
and not be business partners, so he made
a price for his share, and I bought it. I own
four farms and, as the only child, Iâm the sole
owner. My father doesnât have any business
concerns and is able to give himself time to
enjoy life. Heâs my best friend. We both love
farming, and, though heâs not running the
business anymore, he remains involved, itâs
where his heart is. With 110 employees, I donât
ride the tractor anymore. Iâve learned much
about how you build a company together,
about the importance of good staff and of
trusting them â thatâs important! Weâre building
both companies together â the farm and FEED.
Now, in Sao Paulo Iâm a salesman, and on the
farm Iâm a farmer.â
There are many topics important to farming,
Merola says. âProduction and competition
have both changed. Technology, thank God,
helps us a lot, and the free and open global
Pedro Merola â¢ tODAYâS FARMeRS

46
market has made it possible to scale up. We
export a lot to China, Asia and other countries
in South America. Whatâs interesting today is
that we donât compete with our neighbors
anymore, but with other regions much further
away. Theyâre âprice fightersâ, because farmers
have to be aggressive today. My grandfather
didnât talk about that. This is new. For my
grandfather, it was important just to think about
what to produce, not at which price or who
you were. Thatâs changed. In the end, you
have a relationship with your neighbors.
In touch
âWith FEED, we are more in touch with
consumers â the end users. With new ways of
producing, organic and natural, you can level
up in price if you want to. Europe is further
ahead in this development, but itâs beginning
here. In Brazil everything is big, huge, and
we have fewer brands. Technology helps to
organize the production and make it profitable.
The amount of land counts too: itâs the key
to being competitive. You have to belong
to the 20% best if you want to grow and be
sustainable. In the case of FEED, the butcher,
we want to help people get in touch with the
best product at the best price. Weâre not just
working for the highest profit. We love to do
what we do. Thatâs the best we can get out of
life.
âI think leadership and entrepreneurship are
becoming more important now. You have to
make the right decisions and share your ideas,
your vision â call it branding , and you need
to show leadership. You know, I raise bulls for
others as well as for myself, and everyone has
to be happy. Itâs a company, and I would face
a huge problem if my people werenât happy
anymore. Thatâs why I pay my employees
more if we achieve our goals together, as a
team. We have team bonuses. When we reach
our goals, we have time to celebrate - together.â
Merola went to university to study agronomics.
He knows a lot about soils and crop
management, but he learned to manage a farm,
to organize it and to invest in team building by
doing it. Efficiency, he says, is not only about
work flows. âRunning a farm means being a
real entrepreneur, you have to love it, to be it.
Thereâs a lot of pressure. On farms in Brazil, we
âRunning a farm means being
a real entrepreneur, you have
to love it, to be it.â

47
work harder then in other industries. So you
have to like it. Otherwise you canât succeed.â
Social affair
When we asked, âIs the image of farming
changing?â, Merola said, âI think society is
changing, and certainly in the way we see
farms. For me, a doctor is the best profession
there is. Doctors can cure people. The second
one is us farmers, because we produce food.
People are worried now about where their
food is coming from. A kind of war of food
is starting. Think about all the stories that go
around, for instance about sugar. We used to
just eat; now eating is a way of life, a way of
behaving. We are getting back to our tables.
Eateries are becoming more important. Itâs a
social affair. On Instagram we share photos of
what weâre eating. This is changing the world
food production, of farming. I believe food
is more than just eating. It is a lifestyle, and
we need to humanize it again. While weâre
eating, cooking and being together, we need to
slow down and talk. Thatâs how generation Y
behaves and thinks.â
Merola told us about research done in New
York some years ago. When people were asked
what they enjoyed doing, 18% answered that
it was cooking: almost one in five. They didnât
say to be a singer, music maker or film star. No,
they enjoyed cooking, that was their favorite
pastime and what they wanted to do. Itâs
interesting that people have become foodies.
This aspiration to be or become a cook is one
of the top three dreams of a generation, and
it will have its impact on society. Farmers who
can really get in touch with this generation
can become its new heroes. I believe this
movement will change the image of the farmer.
As Merola says, âFarming is about food and
food is a social affair and social affairs are
about love, spending time with the people
you like.â Instagram, Pinterest, Facebook:
Merola and FEED are engaged on all of these
platforms. Connected with the crowd, with
generation Y.
Merola gave us his mission statement in
Portuguese. Here it is in English: âLearn, learn
and teach. For us, the meat is not only a set
of muscles and tissues. It is a set of studies,
Pedro Merola â¢ tODAYâS FARMeRS

âkOOP
EEN kOEâ
âSpOTTEdâ
When we buy our meat in the supermarket, we generally have no idea where it comes from.
Labels and pictograms suggesting a happy and eco-friendly life inspire us to pay that little bit extra,
because a happy cow probably tastes better than one that ended depressed and stressed, and it
touches our conscience rather soothingly. Despite the reassuring labels, though, we still have no
idea where our meat comes from.
Dutch initiative âKoop Een Koeâ (Buy A Cow) offers a solution. On their website, customers can
buy a portion of a cow to their liking and, only when enough people have opted for their share
of that one particular bovine, will its life be ended. In a way, one invests in a cow and, once the
whole cow is fully bought, is the investment paid back in beef. Within four weeks, the shareholders
receive a large parcel containing everything the cow had to offer, from steak to ground meat, from
sausages to tournedos.
On âKoop Een Koeâs website, itâs possible to choose whether one wants a ânormalâ cow or a
âluxuryâ cow. The first is a cow that has been kept both for her milk and her meat, the latter is
solely bred and raised for meat and is thus presumed to offer the customer a better product. Both
cows are mentioned by ânameâ on the website, to make it more personal, even though those
names come down to numbers and the name of a specific breed. It âs smart way to ensure the
consumer knows where the meat on the plate comes from, as the meat goes directly from the farm
to the slaughterhouse to the eaterâs front door. By skipping several intermediate stages that would
normally play a role in the whole production chain from farm to supermarket, the price of the
meat drops and its whereabouts gain in transparency. The fact that several consumers buy the cow
together also means that none of it will go to waste because of transgressed expiry dates. A beast
will only be brought to the slaughterhouse when enough people have bought portions to ensure
all of the cow will be used.
This is another expression of the sharing trend weâve already been experiencing for quite some
time. Since the recession in 2008, people have turned more and more to sharing, rather than buying
or spending just for themselves. Varied initiatives, mostly found through social media, offer services
in return for something else. This can be the mending of a flat tire to car-sharing services such
as BlaBlaCar. In the case of âKoop Een Koeâ, cow-sharing ensures a more sustainable and animal-
friendlier way of consuming meat. As âKoop Een Koeâ says: âEat less meat and make sure itâs fair
and traceableâ. www.koopeenkoe.nl
50

50 51
NORTH SEA
SEAWEED FARMING
âSpOTTEdâ
Have you ever thought about an underwater farm? While farmers typically grow their crops on
land, the North Sea Farm is all about cultivating their âveggiesâ right where they grow. Koen van
Swam, communications coordinator at Schuttelaar&Partners in The Hague, explained, âSustainable
cultivation, exploring possible effects on the ecological environment, and future seaweed outlets
are the three pillars of our vision.â
Sea flora
North Sea Farm is a Dutch foundation that focuses on growing sustainable seaweed for food.
Their goal, they say, is to connect, narrate and accelerate seaweed production in the North Sea.
To develop this new production chain, North Sea Farm is creating an offshore test facility, a
concept that came from successful test farms in the Dutch agricultural sector. Using their farm for
production, research, experiments and demonstrations, they hope to increase and disseminate
knowledge about farming seaweed and increasing stocks of fish, shellfish and other sea flora and
fauna, as well as about ecology, biodiversity and multifunctional uses of the range and possibilities
of the sea. To accomplish that, the foundation works together with companies, research facilities,
government agencies and various other research projects that focus on seaweed cultivation. In the
future, they hope to expand these partnerships and start a wider collaboration, where businesses
and interested societal parties take part in actualizing a real seaweed farm in the North Sea.
Before they can expect that to happen, Van Swam told us, North Sea Farm foresees three important
steps. The first started with a âproof of conceptâ that will take until June 2015. By that time, they
expect to harvest the first kilogram of farmed seaweed. That kilogram will help them gain insight
into what kinds of seaweed will grow best in the ârough North Seaâ and help them decide which
ones are most suited for farming on a larger scale. With that information, they will move on to the
second step: a test-farm as a scaling-up phase. This phase will speed up the process of getting to
sustainable seaweed production. Everything concerning offshore seaweed cultivation will be tested,
and the farm will serve as an incubator for innovation and sustainability.
A multi-use platform
Step three will be the actual North Sea Farm, producing salable seaweed but also providing room
for other activities such as mussel harvesting, fishing and an energy component. North Sea Farm
also plans to exploit the farm for demonstration, the goal being to find new farmers willing to
develop and expand sustainable seaweed cultivation along the Dutch coast. They would love to see

52
it grow into a multi-use platform, where several parties from different backgrounds come together
to make multifunctional use of one space â the North Sea Farm.
Cooperate
âI studied communication sciences at the University of Wageningen, where I learned about change
and innovation processes. To be able to facilitate transitions fluently, I needed more technical
knowledge, so I minored in environmental policies and went for my MSc to Norway to study
Tropical Ecology. Later I went abroad again â this time to Rwanda for half a year - to work on a
project at the Dutch Embassy about integrated water resources management (IWRM). This focused
on change processes and connecting stakeholders. Then I joined Schuttelaar&Partners, a Dutch
consultancy company focused on sustainability and health, and thatâs where I came in contact with
seaweed. I didnât start this project myself; the company connected me with the North Sea Farm
which, at that time, was still a small foundation started with crowd-funding and private investments.
I became the coordinator of the farm about one and a half years ago. Actually Iâm still working
for Shuttelaar, but Iâve been detached to work for the farm project. As coordinator I take care of
communication, public relatons and funding. Currently we are in the scale-up phase where we try
to involve other businesses. We already have a platform where several companies are unified and
where we are realizing the seaweed value chain together. This platform is very important, because
weâre aware that we canât possess all of the necessary knowledge ourselves. We need to cooperate.
There are parties that focus on growing seaweed while others work on technologies such as
developing a floating seaweed harvester.â
âAnother challenge is the closing of nutrient cycles. Seaweed has the ability to absorb nutrients like
phosphor and to convert it into high quality sugars and proteins that can be used for food, animal
feed and other products. The water near the coast of The Netherlands contains many nutrients that
seaweed can absorb and which then can be used locally. With it. we can close the local nutrient
cycle. Raw materials and nutrients are now exported all over the world. Our mission is to produce
for local use. By doing this, the nutrients and raw materials can end up back in the North Sea, and
weâll be able to use them again.
âThe last important challenge is cooperation with others. For example, weâre standing at the
beginning of a new value chain, not yet knowing how a North Sea Farm should finally look. To
achieve a supported concept of the farm, itâs important to ask several parties how they think the
process and the product should look. So we ask scientists for their opinion, but also businesses,
about the production process. Step by step, we are trying to visualize a whole. Consumersâ wishes
are important to us, and the views of political parties. Everyone has his or her own perspective and
opinion. I believe itâs vital to try and comprehend the dynamics and complexity of these opinions.
It is an ongoing process of interaction and cooperation. A farmer has to be in contact with his

52 53
Spotted â¢ tODAYâS FARMeRS
environment and the people he delivers to.
âItâs challenging to keep in contact with stakeholders you donât directly meet on a daily or even
a monthly basis. Actually living up to their demands or visions can be difficult without contact.
We prefer to have interaction with these parties, and at the same time we want to stay flexible in
developing our business processes. We want to stay connected not only with direct stakeholders
but also indirect ones. I believe this is a big challenge for all (future) farmers. Every future farmer
should have a production process that is socially responsible.â
Interconnection
How will the farming profession evolve? Van Swam believes that, âtechnology will have an
increasingly important role, and thinking holistically or from an ecological perspective, such as
nutrient cycles and the value of fertile soil, is becoming more apparent. As a matter of fact, I see
two trends: one can be described as an ecological approach to farming, where the emphasis lies
on a holistic view of nutrient cycles, and the other as a more high-tech approach which will help
to optimize land use, water use, and use of fertilizer for maximized yields. The farming profession
can go both ways, but I think it would be best if these two trends could be integrated. In that case,
there would be not a dichotomy but an interconnection. We consider it our duty to show the world
the many possibilities such a business can bring. This is what weâre trying to accomplish with the
North Sea Farm: sustainable production of high quality sugars and proteins, close local nutrient
cycles and facilitated ecosystem services.
www.northseafarm.com

INNOvATING GREENHOUSES

INNOvATING GREENHOUSES

56
cHALLENGES
APLENTy!
Ad VAN AdRICHEM - dUIJVESTIJN TOMATEN (WESTLANd,
THE NETHERLANdS)
Ad van Adrichem has a background in farming.
His father grew cucumbers and orchids, and he
himself attended a school for agriculture, with
a special interest in energy, an important aspect
of farming that raises a very contemporary
question: In what ways can we use energy
more efficiently in the future? Agriculture and
horticulture both need a lot of heat and light,
which is costly and well worth the effort to find
ways to manage with less.
âThe title of my graduation thesis was
Cultivation without green fingers,â Van
Adrichem told us. âThe art of cultivation
that has been passed on from generation to
generation is based on experience and feeling.
I tried to add some quantitative knowledge
to make it easier to pass it on to someone
who hadnât grown up with an agricultural
background, to expand the level of general
knowledge and make the profession more
transparent. For me, back then, sustainability
and education were important matters. Linking
energy and cultivation, but also technology
and new ways to generate power, were all very
interesting. All of this led to my internship.â
Greenhouses
Van Adrichem did that internship at an energy
company in the Westland, an important area
for horticulture in The Netherlands, where
he worked as a consultant in the Cultivation
Department. âInitially, they were occupied in
researching ways to make greenhouses smarter
and more efficient. Step two was to look at
the climate and how plants grow. I did my
internship there, because those people already
knew a lot about climate and plants and how
to combine them in the best possible manner.
That was very interesting.â
During his internship, Van Adrichem heard
of Duijvestijn Tomaten, a company that
grows, packages and preserves its product
and experiments with the way itâs grown. Itâs
managed by four brothers and, depending
on the season, employs thirty-five to eighty
people. In 2015, they won the Tomato
Inspiration Award, a a significant prize at the
Fruit Logistica â the international fair for fruit
and vegetable growers in Germany. Duijvestijn
was honored as the best tomato grower in
the world in the field of Crop & Process
Technology. They were particularly praised by
the jury of experts for their efforts in the field
of geothermal energy, and for the development
and realization of the ID KasÂ®, a new
sustainable and energy-efficient greenhouse.
Van Adrichem knew he wanted to work for
them.
âIn 2012, when Duijvestijn decided to invest in

57
Duijvestijn Tomaten â¢ tODAYâS FARMeRS
more sustainability, we dug wells 2300 meter
deep, down to the layer of sand thatâs hidden
there. Millions of years ago, that layer of sand
was the seabed which is enclosed by layers of
clay, and the heat of the earthâs core warmed
the water and sand to a constant temperature
of 76 degrees. Thereâs heat and energy stored
in the crust of our planet and, using circular
geothermal drilling to dig deep wells, we are
able to pump that water up and use that heat,
after which we pump the cooled water back
â thatâs how the system works in a nutshell.
Itâs a circular system that should continue
to function for over thirty years. Itâs a new
technique, and this was only the third project
in The Netherlands. Now more companies have
started circular geothermal drilling to use this
process.
Collaborations
âWeâre not doing all the research on our
own. Weâve collaborated with the Technical
University in Delft for the geothermal project,
and in our greenhouses we work together with
a research team from Wageningen University.
Of course we work with research agencies
too, but especially the universities and the
students teach us a lot. Their knowledge
and the science of the moment is incredibly
interesting. We work with geologists and
students in the department of mining for our
geothermal project. Itâs interesting to see how
a company can bring theory into practice: how
does it work and how can we connect the
dots? Thereâs an interesting dynamics going on.
Weâve learned a lot: thatâs what we won a prize
for.â
Asked whether he still has green fingers, Van
Adrichem said, âIâm still working in cultivation;
Iâm the one responsible for that in this
enterprise. However, the whole company has
changed. There are so many extra layers to
cultivation now, our knowledge has expanded,
and thereâs a lot more room for specialisation,
which in turn leads to more knowledge
and more development. All of this has gone
very fast these last couple of years, and it
will continue to do so. There are enormous
opportunities for the greenhouse industry,
even globally. There are a lot of mouths to
feed, humankind keeps on expanding its
numbers, so every square meter has to be
used efficiently. The industry is already a
strong player, and there will be more and
more opportunities in the future. Especially the
branch of our industry that focuses on food
production will expand. This is clearly visible
in regions like North America, Asia, Russia
and Australia, where there are more and more
greenhouses than before. There are also trends
like local for local, because consumers want

58
food that has been produced locally, and this
results in initiatives being developed closer to
the consumer.
Surplus
Here at Duijvestijn weâre doing more and
more. Last year we built a new greenhouse
with double glass, in which we save up to
60% of the energy we needed before. These
new investments are calculated on a grand
scale, though we started on a small scale. We
have a research centre where we do tests on
the cultivation of plants; we want to know
more, to generate more data. Weâve formed
our own R&D to test all sorts of things.
Another interesting development is in the
Biobased Economy. We can do much more
now with vegetal material and waste, so weâre
researching how we can use them as fuel or
for product development. For example, we
now have a box that is partially made from the
stems of tomato plants, and weâre developing
wrapping material made from its leaves. At the
same time, weâre testing what we can do with
tomato juice. Another example is a machine
we developed. It dries tomatoes when we have
a surplus crop and when our machines are
producing surplus heat. Weâll use it to market
a brand of ovendried tomatoes and tapenades,
which is called Frezta. Weâre going to give
things a try: weâll create an area within the
building of such a size that it doesnât disturb
the continuity of the company as a whole.
Weâll see whether we can bring this idea into
practice. Moreover, in terms of food safety,
it is important to build a special high-care
department for drying tomatoes.
These are all long-term projects weâre working
on together with different growers, people
from the paper industry and pharmaceuticals,
collaborating with a lot of disciplines to see
in which areas we can innovate and improve.
Itâs absolutely essential to keep on moving
forward. Itâs not a luxury, itâs a necessity.
We need to achieve added value with all of
these innovations and what they do for the
cost price. We need to get as much out of
these plants as possible. This is what makes
the future farmer different, it becomes a real
enterprise: managing and developing, scouting
for opportunities throughout the world, and
researching how to implement them in a
business to keep it growing. There are tons of
side issues, and you need to be very flexible.
You need to improve on moving right or left
and how to focus on different disciplines.
Positioning a business is becoming more
important. However, in the end itâs all about
the consumer and the development of a market
in which we can position ourselves. That is
also part of the contemporary agricultural
enterprise. We are making moves towards the
market, as consumer trends become more and
more important for us. Standing still is going
backwards.
âWe are still researching how
we can use waste as fuel or for
product development.â

59
Duijvestijn Tomaten â¢ tODAYâS FARMeRS
Ad van Adrichem (1980)
Westland, Netherlands
Education: School of Agriculture
Company: Duijvestijn Tomaten
Function: Responsible for Cultivation and Energy
Beyond borders
âI expect players to start looking beyond
the borders in the future. It has to do with
the margins and the amounts that are being
produced. Itâs important to keep on innovating,
to produce better, faster and smarter. Thereâs
a lot of food being produced, and you canât
win anymore just by selling at cost price.
You canât keep on lowering the cost price,
especially in a globalised world in which we
can easily reach different regions through
modern communication. Itâs apparent that,
also in those regions, innovations are being
implemented. Globally, innovations are gaining
more and more power and making it difficult
to maintain our position as forerunners. This
is because we have to deal here with relatively
expensive land, expensive labour and high
power costs. The dynamics as they are right
now will definitely change, and this is a threat
but also a driving force to keep on developing
and looking for where our opportunities lie. At
Duijvestijn weâve chosen sustainable energy.
âItâs important that Duijvestijn keep on
reinvesting. The company must grow if it
wants to survive. Every generation needs to
invest in order to keep it going. Now we can
see the transition from a family business to
a global food enterprise. Family businesses
also want to develop and stay in the group of
forerunners. I think thereâs still a lot to gain,
and sustainability, by using less fresh water, for
example, is possible to achieve with the newest
technology. Challenges aplenty!â

60
WASTED
âSpOTTEdâ
Dan Barberâs Blue Hill in New York City is just one of the restaurants in hip and happening cities
around the world that serve the most freshly-produced food to their demanding guests. Theyâre not
only flourishing; theyâre also changing the infrastructure of food production. These chefs and their
guests prefer food that comes directly from the farm over processed and manipulated ingredients.
Bridging the gap between field and fork requires a new tight network of regional processors and
distributors but, when the food chain is a field at one end and a plate of food at the other, we are
all, cooks and eaters alike, more engaged in the nuts and bolts of true agricultural sustainability.
Along with their dedication to using only the freshest and least manipulated ingredients, chefs like
Blue Hillâs Barber strongly believe that everything can be nutritious and nothing should be wasted.
Interviewed recently for HuffPost about WastED, his 18-day pop-up restaurant in New York City,
Barber said he wanted to prove that yesterdayâs leftovers make delicious food. âItâs something that
all good restaurants experiment with on an ongoing basis. Itâs called controlling food costs, which
is how you stay in business. What has evolved is really calling attention to it (using leftovers) and
wearing it on our sleeve, not try and integrate what we were doing with what would otherwise be
waste into our normal meals, but focus on it.â
Barber explained that cooking with yesterdayâs food scraps is actually incredibly common among
chefs; itâs just not something they publicize. âIt wasnât hard [for me to do] because chefs do that
every day,â he said. âWe just donât call it waste.â The menu at WastED used several more appetizing
synonyms. Barber cited ravioli as a good example. âA patron will likely encounter greens damaged
from yesterday, not used from yesterday, or cooked from yesterday, repurposed with other fresh
ingredients. I wanted to take what good chefs do every day in their restaurants and wear it on our
sleeve,â Barber recalled. âThis is actually wasted food, but weâre going to put it in the context of
delight and pleasure.â Part of the theory behind WastED is that tastes can and should change. It
is still experimental, but going strong. For Barber, at first, people have to like what theyâre eating,
then the rest will come.
www.wastedny.com

61
FOOD HAckATHONS
âSpOTTEdâ
By 2050, the world population is estimated to reach the milestone of nine billion people, an
astounding number with dire consequences for our planet and ourselves as a species. Just one
problem, but a particularly pressing one, is the inevitable food shortage. With two billion more
mouths to feed than we now do, we need to reinvent a food industry that wastes 30% of the
food we produce. This food waste happens either somewhere along the supply chain or when
a consumer leaves a prepared meal to rot in a Tupperware container stored in the back of the
refrigerator.
With the enormous amount of food that is already being produced, 30% is an incredible amount
of something so essential to our well-being. Thatâs why âHackatonsâ on this topic are organized.
âHackersâ, farmers, scientists, government officials, representatives of the supply chain and students
got together for thirty-two hours to come up with new ways to tackle the problem of food waste.
The Rabobank organized one parallel to the bankâs Banking for Food program. âWe need the
combined knowledge and expertise of all parties in the chain. As an outcome we organized a
number of round tables, bringing together a wide range of stakeholders to discuss food waste and
ways to reduce it. One of the concrete outcomes was to co-organize the Food Waste Hackathon.
Our goal is to provide support to the teams we have chosen to work with, ensuring that they can
take their ideas beyond the concept phase. This will enable them to have a real impact in the fight
to reduce food wasteâ, as Ruud Huirne, head the of Food & Agri department says.
A myriad of conceptual solutions came out of the hackathon; some highly unorthodox, other
so simple one wonders why nobody had thought of them before. There was a bin that would
categorise and measure the food that was thrown into the other trash, an education program to
teach children how to waste as little food as possible; a project to empower farmers by providing
them with information on where and when itâs best to sell their product, thus limiting waste
because of oversaturation of the market. Or the project, brought forth by Team Jacobâs Journey,
realised that the average consumer has a profound lack of knowledge about food production and
tends to waste food fairly easily. As the habits of the current generation of consumers are already
set, the team focused on educating children. With an app, children will be taught about what they
eat and how to exercise positive consumption practices. This would eventually both eliminate
food waste and promote a healthy lifestyle. Just some examples, to help to ensure a future with a
diminishing waste of food. The hackatons are as well about inspiring as about proposing viable
solutions to this profound problem.

INvESTING IN SMALL ScALE
FARMERS IN TANZANIA

64
QUALITy FOOD PRODUcTS LTD.:
FARMING WITH A MISSION
EkkO OOSTERHUIS - QFp (ARUSHA, TANZANIA)
We spoke to Ekko Oosterhuis who works with
small scale farmers in Tanzania. Giving them
advice on the many agricultural challenges in
the farming business, his main goal is to teach
them to have a longer-term entrepreneurial
view.
âA lot is happening and changing,â Oosterhuis
said. âThe professional entrepreneur in
Tanzania is developing a long term view, and
thatâs groundbreaking for the African region.
They have been used to thinking from day
to day: food today means no worries for
tomorrow.â Asked why Africa is interesting, he
answered, âIn East Africa, the region where
I work, there is still food scarcity, and the
market is very unstable. Corn, for example,
often gets the highest prices in Nairobi and
the surrounding area. At the same time, East
Africaâs population is going to increase to 200
million by 2020. Thatâs a topic.â
And itâs also why his company, Quality Food
Products Ltd. (QFP), has been working since
2003 with small and medium scale farmers in
Tanzania to increase agricultural productivity,
generate higher yields and achieve a better
livelihood by increasing access to quality
inputs, offering Conservation Agriculture
services and providing stable markets for
their crop. âWe strongly believe that a well-
developed, market-oriented, agriculture sector
will be a key success factor in the development
of African economies. With improved farming
techniques, the potential to create much better
results in harvesting and in crop protection
under difficult conditions is immense. We can
already export high quality products like dry
beans and oilseeds. Customers are fond of our
quality and see its great market potential.â
Oosterhuis, the companyâs founder and CEO,
had over twenty yearsâ experience in marketing
crops from Tanzania when he started QFP
in 2003. Before that, he studied Tropical
Agriculture in Deventer. âIâve learned to solve
problems, to work and deal with people from
another culture and from other backgrounds.
Thatâs been great.â
Long-term
QFP, based in Arusha, Tanzania, adheres to
the well-established principles of conservation
agriculture to promote long-term sustainable
farming. The company is farmer-oriented and
sees the farmer as its major and central client.
Its vision is to catalyze African agriculture by
achieving excellence in every step of the food
value chain, from primary production, handling
and processing to marketing. It recognizes
three categories of farmers: the biggest with
more than 200 acres and their own farm

65
Ekko Oosterhuis â¢ tODAYâS FARMeRS
equipment, the medium scale with between ten
and 200 acres who rent equipment from the
company, and the small scale with less than ten
acres and with only manual or animal traction.
You can say QFP actually acts like a spider in
the web of a large group of farmers.
Oosterhuis: âWe try to help these small scale
farmers to provide a complete value chain. To
facilitate the farming process and maximize
yields, we teach them the principles of
Conservation Agriculture, help them with
funding and, through aggregation, let them
benefit from the advantage of economies of
scale in the procurement of raw material,
fertilizer and herbicides. They pay the lowest
prices for inputs and the availability of
mechanized equipment. In addition to these,
we also provides logistics and crop-handling
services such as planting, spraying, harvesting,
transportation, storage, drying and cleaning. We
sign futures contracts with them to purchase
their crop at pre-season determined prices and,
last but not least, we give them access to a
worldwide sales market.â
QFP buys the crop that comes from the field
and exports it to all parts of the globe. Seventy
percent of the safflower oil, sunflower oil,
dry beans (80+ varieties) and maize crop is
exported, and 100% of that is for human or
livestock consumption. In 2014, the company
contracted and sourced from 50,000 acres
of cropland in the Northern Tanzania region
around Arusha, totaling more than 8,000 tons
of crops delivered. QFP operates through
a hub and station model. Hubs are storage,
processing and logistics entities which source
crop from surrounding stations, allowing for
increased efficiency and scale. Stations are
located close to farmers to enable QFP to
deliver inputs and services with best-in-class
timeliness to them. Currently the company
has one hub in Arusha with four surrounding
stations. The ambition is to grow to 70,000
acres of land and more than 2,000 farmers in
2017. That scale, together with its personal
contacts, makes this project innovative and
worthwhile. This is about development and
doing it together, Oosterhuis believes, and that
development is the basis for food security.
Access
The mission of the company is clear. QFP is
a highly sustainable business when analyzed
from the lenses of People, Planet and Profit.
People â traceably improved the livelihoods
of farmers through increased incomes from
farming. Planet â Conservation agriculture is
inherently sustainable by extending the lifetime
of farm land. Profit â through mechanization of
farmland, and increase of yields, QFP delivers

66
profits to both farmers and its shareholders.
QPF can organize funding for selected farmers
to help them evolve. âRecently we engaged
in a ground-breaking financing program for
and on behalf of our farmers with the NMB
bank in Tanzania. Think about funding for
seeding and fertilizers, but also to connect
them and give them access to knowledge and
the services needed to evolve. Our service
centers provide the knowledge, information,
and access to equipment. The âconnectedâ or
associated farmers get a loan to pay for the
seeds, fertilizers and services supplied by major
international corporations.
Hubs
Led now by an experienced management
team with more than fifty yearsâ combined
experience in farming, crop handling, crop
marketing, and value chain integration, QFP
will be investing in strategic expansion of the
management team to bring in more qualified
personnel. By leveraging the existing base of
operations, they aim to build two new hubs
and three additional stations in the South
(Sumbawanga) and West (Kigoma) of Tanzania
by 2017. They also plan to diversify their crop
portfolio and facilitate crop rotation by their
farmers by adding barley and other foods.
In addition to this, the company will expand
their Arusha hub by investing in large storage,
silo, handling, and logistics facilities. FInally,
the company plans to integrate further down
the value chain and eventually achieve farm
to retail traceable integration that will allow
farmers to enjoy the full value of their crops.
Asked what he thinks the ideal future for

67
Ekko Oosterhuis â¢ tODAYâS FARMeRS
farmers is, Oosterhuis gave a clear answer,
âThat these small farmers get fair access to
markets and that they are convinced that, with
maximum dedication to agricultural production,
you can achieve maximal financial results.â Yes,
he is a farmer with a mission. For the future of
Africa.
Ekko Oosterhuis (1966)
Arusha, Tanzania
Education: Tropical Agriculture (Deventer)
Company: Quality Food Products ltd
Function: Managing director

68
[M]AGRI SERvIcES: FARMING
ADvIcE IN TExT MESSAGE
âSpOTTEdâ
Mobile phone services offering agricultural advice are popping up in the developing world - take
iShamba. A text message or call the service centre can gain instant information about a particular
question. These information services, also called âmAgriâ, are booming as a result of a growing
mobile phone ownership, cheaper costs and better network coverage. It is a relatively easy way to
get insight into market prices, the weather forecast, when it is the best time to plant and harvest
crops, and how to improve livestock production. iShamba is not the first mAgri service. Seven years
ago, One World South Asia founded LifeLines, a dial-in service centre for the agricultural industry,
which farmers could call to leave a message with their question or problem. A team of experts
would then search databases and record an answer so that the farmer could access it by phone.
And it is paying off. The numbers tell us that the crop yields in the Indian state Uttar Pradesh,
where LifeLines started, has increased significantly with 23%.
The success of these services lies in the fact that they are quick, adequate and offer local
information. In the case of agriculture, local questions can only be answered with local answers.
We all know how capricious the weather can be and that thus a weather forecast that has not
been localised might be completely useless. This locality is exactly one of the challenges the
mAgri services are confronted with. Language is another such issue. iSamba offers their advice in
English, Swahili and four other local tongues to overcome any potential language barriers. And
although phone ownership and network coverage are rapidly expanding in developing countries,
remote rural areas are hard to reach. Crucial for both the farmers as the mAgri services is that it
is affordable. iSamba offers a subscription rate of $0,87 and some other services do not charge
at all. Of course all of this costs money; some services counter their costs with subsidies through
advertisements or grants. Concerns rise about influence on farmers by including or excluding
specific pieces of advice to press a certain agenda, hence the need for sustainability-neutral advice,
meaning that the advice can be used in organic farming as well as in traditional practices. A
solution to keep the advice unbiased would be to team up with government agencies or non-profit
organisations. Magri services are making life for farmers in developing countries easier, providing
vital information on different aspects of farming, all the while keeping it local and as accessible as
possible.
www.shambashapeup.com/ishamba

69
kINFOLk - AN ATTRAcTIvE
LIFESTyLE
âSpOTTEdâ
As we saw, the foodies showed us how young people want to change the system of food
production. Thereâs also another group of young, independent entrepreneurs who experiment with
a new back-to-basics lifestyle. They admire not only slow food but also slow living with respect to
the rural peasantâs lifestyle.
People interested in this lifestyle read Kinfolk Magazine, a âslow lifeâ magazine that explores ways
for readers to simplify their lives, cultivate community and spend more time with their friends
and family. They want to eat good food, wear simple âslow-fabricatedâ garments and enjoy nature
in its purest form. They want life to feel better. It is the extreme opposite of the young urban
professionals we know since the eighties and nineties of the 20th century. Kinfolk was created by
Nathan Williams, his wife Katie Searle-Williams, and their friends Doug and Paige Bischoff in July
2011 in Portland, Oregon. Primarily a lifestyle magazine aimed at young professionals, it focuses on
home, work, play, food and community through photo essays, recipes, interviews, profiles, personal
stories and practical tips. The writers, photographers, designers and chefs who contribute to Kinfolk
are drawn from a largely international pool of creative people, often featuring more than fifty
individual contributors to an issue. As we know some people proclaiming this lifestyle, we decided
to interview them for this book: a young medical doctor (GP) and his wife,. Did it originate from a
peasantâs lifestyle? And, how did they decide to do it?
âTo be honest we had never heard of Kinfolk or their magazine,â Landgraaf said. âThis interview
request has been a wonderful opportunity to get to know the Kinfolk community. It resonates
completely with our way and vision of life. A slow and conscious lifestyle, in harmony with nature,
ourselves, our children, back-to- basic activities and flexible working hours.
Rat Race
âAfter many years of study and working with the âheadâ, we found ourselves in a fast-forward
edition of life, a rat race in a high velocity train. More than full time jobs to be able to pay for high
mortgage rates and energy bills, high kindergarten costs, high costs for biological products. That,
and a highly demanding family and social life made us wonder and question. Our lives had grown
out of balance, and the time had come to create a harmonious synthesis between âhead, heart and
handsâ. We decided to make a radical shift and choose the opposite: âout of depth, off the grid and
back to natureâ. We chose to move from our urban context in Amsterdam to a slow life in a small
mountain village hidden in the Italian Alps called Alagna Valsesia. Weâd grow our own food, chop

70
our own wood to keep us warm and work less so we could take care of our children ourselves.
Here in the mountains, weâve found a new balance and peace of mind.â
System overload
âWhat makes this simple, slow life attractive for you?â we asked. âYouâre not farmers yourself.â
Landgraaf explained, âIn our work as doctor and psychologist, we saw many people with stress
and burn-out related problems. Suffering from âsystem overloadâ. Nowadays people have to learn
the art of coping with stress. Living the rat race ourselves, we were facing the same problems and
challenges. I asked many of my patients with stress related problems what their passion was, what
they really wanted to do in their lives. But forgot to ask myself the same question. When I did, I
realised we ourselves were not following all of our own dreams. Back to nature and mountain life
had always attracted me, but it had been associated with dreams, holidays or study abroad. Not
with an actual possibility or âreal lifeâ. There are always so many reasons not to follow your heart,
but you just need one reason to do so. So instead of continuing to dream, we decided to actually
realise it and to shift our lifestyle. Today we really practice what we preach and, instead of coping
with stress, weâve created a life where stress is limited, and life is slow. La vita e bella!â
Asked to share some of their ideas and visions of life today and in the future, they said, âThe
hyper-connectivity of social media leaves us over-informed, saturated with unwanted information.
It seems that the more virtually connected we get, the more disconnected we become, both
from ourselves and each other. We need to be reconnect with nature, learn from nature and act
accordingly to create a better world for now and the next seven generations. To restore, maintain
and enhance harmony should be the main goals. Unfortunately, the opposite is true in the world
we are living in. Currently there is a multicomponent crisis on an economical, ecological, socio-
political and psychological scale. In Chinese the word crisis is made up of two characters: danger
and opportunity. So the choice is ours: âDo we want to be part of the problem or the solution?â
And we, of course, want to be part of the solution. Creating harmony in our small family life,
our micro system, is the basic building block. Family as a cornerstone and living close to and in
harmony with nature. Grow our own food and eat mostly seasonal fruit and vegetables. Working
more flexible hours and having more time for ourselves, friends and family, but also for our clients
and patients. So, in general, quality over quantity. â
âThis book is about farmers. Whatâs your idea of a farmer today and tomorrow; do you think it

71
Spotted â¢ tODAYâS FARMeRS
will be one of the important future jobs?â âSmall is the new big.â Landgraaf said. âIn my opinion,
industrial intensive farming has no future. Itâs a dead-end street. Small scale self-sustainable farming
has the future, where production is local and trading is re-introduced. We need a new revolution,
something like âGlocalisationâ. Letâs get back to local on a global scale. I am sure this will reduce
a lot of stress, psychological and health related problems as well. âHands in the earthâ will be the
next trend and an important future job for everyone, not only for farmers.
Otro elements
âIn our small mountain village Alagna Valsesia, I met Luca, an ex-Michelin star cook who chose his
passion for nature over stress in the kitchen. A few years back, he radically changed his lifestyle,
quit his work as a cook, bought a few goats and became a shepherd like his ancestors. A special
friendship was born between an Italian goat herder and a Dutch doctor. He and other passionate
local farmers taught us how to cultivate the earth, crow crops, chop wood and live a more self-
sustainable life in general. With these passionate locals. we created an agriculture cooperative we
named Vita Pura, The Pure Life. Alagna Valsesia is known for its ancient Walser culture. In medieval
times, it was a self-sustaining mountain civilization. Our goal is to combine their ancient wisdom
with current insights and techniques. And because we love sharing this Pure Life with others,
we started organizing back to nature expeditions we named Otro Elements. A digital detox for
conscious, creative and curious people. Learn from the past, reflect on the now and create a better
future for us and next seven generations â thatâs my message to future farmers. I would say: âHurry
slowly.â
www.otro-elements.it
www.kinfolk.com

A NEW EcOLOGIcAL FOREST
ON THE FORMER ZUIDERZEE

74
RE-INvENTING
NATURE
LENNARd dUIJVESTIJN - LANdGOEd ROGGEBOTSTAETE
(dRONTEN, THE NETHERLANdS)
âIâm exploring, experimenting, pioneering, all
to get in touch with nature again and get as
much wisdom out of nature, out of ecology as
possible,â Lennard Duijvestijn said. Duijvestijn
is thirty and a graduate in political science and
international law. âI had a great interest from
a young age in world politics and systems
change. I believed that changing the system
was possible by working for big institutions.
Working for a multinational, I came to the
conclusion that change and innovation donât
come from big institutions but from small
initiatives that create bottom-up change. And
when I realized that I didnât like being stuck in
an office and commuting from home to work
every day, I decided to work for a smaller and
visionary project that included a lot of outdoor
work: Landgoed Roggebotstaete.â
Leaving his management traineeship at the
multinational, Duijvestijnâs first plan was
to work and live as a cowboy in Italy. A
motorcycle accident on the way ended that
and, with neither home nor job to come home
to, he moved in with his mother in Flevoland,
the young Dutch province located on the
former Zuiderzee. The Roggebotstaete Estate
offered him a volunteer job as logger in their
ecological forest near Dronten. âIn nature, in
that open space, I got my energy back, and
now I work together with Eric Rutten, its nature
conservator, on the development of the estate.â
At Roggebotstaete they are re-inventing
nature or, more accurately, ecology, as a
space for food production, sharing their
knowledge about natural foods, new foods and
biodiversity, and building on their experience
to understand it, to feel it. This includes
connecting several important nodes, nature
and man - both important for the future of
food production. âWe human beings have to
ask questions now of ourselves and others,â
Duijvestijn believes. To learn more about
new methods of natural food production,
he joined the Dutch Youth Food Movement,
where people from every aspect of the food
chain - mostly foodies, work to get back to
the origins of food production. The YFM
is an international network of like-minded
people interested in the dilemmas of modern
food production. Young people from many
backgrounds, from consumers to young
farmers, cooks, and gardeners, are coming
together there to change the food chain, and
he made many foody friends there.
Biodiversity
âFor the future of humanity, â Duijvestijn
explained, âwe need to understand that weâre
part of a closed eco-system, and we need to
design an economy that finds the right balance

75
Lennard Duijvestijn â¢ tODAYâS FARMeRS
between society, ecology and finance. Thatâs
the initial concept and plan behind Landgoed
Roggebotstaete. What I experienced in business
is that ideas can be successful if you find the
right people to make a good team. Since 1700
weâve lost 85% of our biodiversity. I think
weâve got about 15% of knowledge about
food and nature, also about what we can get
to eat out of nature. Most of our food is from
three crops now: rice, corn and some grains.
If we invest in new resources and try to get in
contact with both old and new knowledge, we
can gain a lot. I think in ten yearsâ time we can
have full knowledge again. For that we need
good practices. Iâm investing in that.
Health and energy
âYou know, food is much more than something
to fill your stomach. Better food also means
better health and more energy. More and more
people understand the importance of good
food now. Itâs not merely a commodity, itâs
much more. For sustainable food production,
we need biodiversity, fertile land, water and
energy. To understand our food system, we
need to re-assess our relationship with food
and nature. This is such an important and
interesting topic to explore.
âI believe that we should all be farmers, even if
we produce only a very small amount of food.
Not that it will provide the world with enough
food, but weâll understand where itâs coming
from. Farming is a great way to get in touch
with nature, and to care for it. The big problem
is, of course, that as a profession it comes with
so much financial stress that the current system
makes it hardly worth doing professionally. The
challenge is to find a balance between food,
finance and ecology. Our current food system
is undermining what it should do: nourish us.
Food is produced as if it were a commodity,
not a quality. The farmers I know would like to
have more influence on the way their products
are made, but theyâre pushed by the market to
produce cheaply and in large quantities.
âThere isnât just one way to farm, and we
should find a mix of different farming types
that allows for quality products to be grown,
nature to be conserved and a decent income
to be made for the farmer. I dream of a
farming system that dares to experiment with
new technologies but relies on the power
of nature as well. So that food becomes a
medicine again, and farming a profession to
enjoy. Things are changing now. For instance,
nearby Dronten, thereâs the Warmonderhof, a
training institute for organic and biodynamic
agriculture. This is not a university or higher
educaton, itâs very down to earth, call it earthly.
Not hierarchical. and popular with young

76
people. The idea of farming is changing.
âAt Roggebotstaete, we ask a lot of questions,
we experiment and explore. At heart we are
political scientists who have a lot of questions
about the food system and, from that angle,
we work for change. To start with, farmers are
sexy now, foodies are hip! You can see thereâs
an interest in pure and natural food. I want to
work on food production less from the mass
production part and more out of interest in
how to produce more from less. How can
we contribute to development and to nature
in general? For that we have to ask other
questions. We have to invest in education and
in finding the best practices for gaining food
from our wild life and the food forests.â
The Roggebotstaete Estate has fifty-two acres
of land, with small wild life, woodland, ponds
and rich fields full of wild flowers and herbs.
These forests were once used as a tree nursery
for new trees in the public space for the
Flevopolder, the province that was created
out of the sea. âThis part of the Flevopolder
is based on sand, not on clay,â Duijvesteijn
explained, âso itâs not used as land for
agriculture but for forestry. Itâs fertile enough
for what we do. The air is clean here and the
soil is quite new. Roggebotstaate is only ten
years old; this part of Flevopolder only fifty
years. The soil is clean, itâs the cleanest in the
Netherlands. The University of Wageningen
uses the leaves from our trees for scientific
research, because nowhere else in the country
can they find cleaner specimens. Our land is
a combination of young soil and the water of
the old Zuiderzee and, when the Flevopolder
was claimed from the sea, only the best
farmers were invited here to farm on the most
fertile land in Europe. Politics! Nevertheless,
the soil of these fields are degrading due to
excess use in favor of short term financial gain.
Degrading the most fertile soil of Europe, in
one generation!
From this starting point, Roggebotstaete is a
good place to do research, experiment with
the wild life in our woodland, expand and
rediscover new or new-old knowledge about
nature, ecology and the food system, and we
donât need to be market-oriented. Call me an
agro-ecologist, we work with an ancient sheep
species and uncommon species of fruits, so
we are working like farmers, but from another
perspective.â
Permaculture
At Roggebotstaete, they are experimenting
with edible seeds and other hidden crops to
spread ideas about biodiversity. Duijvestijn
became interested in the idea of permaculture
and has been inspired by the American farmer
âHow can we contribute to
development and to nature in
general? For that we have to
ask other questions.â

76 77
Lennard Duijvestijn â¢ tODAYâS FARMeRS
Joel Salatin, whose Polyface farm in the US
has become famous for using unconventional
methods to emotionally, economically and
environmentally enhance agriculture.
Salatin has given lectures in the Netherlands
and written Folks, This Ainât Normal; You
Can Farm and Salad Bar Beef about fast-food
farming chains. With creativity, management,
entrepreneurism and observation, he shows
that farm economics, holistic management and
sustainable agriculture has a future.
There are many examples of permaculture
in Australia and Europe. Duijvestijn also
mentioned the documentary A Farm of The
Future by Rebecca Hosking, in which she
explains how investigating how to transform
her familyâs farm in Devon into a low energy
farm for the future helped her discover that
nature holds the key. All best practices, as
Duijvestijn calls them. Since we need to eat
diversely again, from seeds, grasses and healthy
ecofriendly meat, Roggebotsteate has invested
in a wider cultural heritage. There are cattle
and sheep on the list, for instance the Drenthe
Heath sheep, a special breed with a strong
taste. Itâs one of the animals listed on the Ark
of Taste, a slow food list of species that need
to be bred to sustain biodiversity. Eating them
you support the herd and maintain the breed
and that has a value.
âHungarian Mangalitsaâs, a pig species that
helps maintain young forests, thatâs also a
breed we keep,â Duijvestijn said. âEverything is
in balance with nature, because the estate was
designed by an ecologist. We farm buckthorn,
walnut, medlar, cherry, beech, wild chives,
vegetables, all edible, even duckweed out of
ditches which is also edible. We sell honey and
that high quality lamb. We look at whatâs there
and edible instead of just trying to produce
more efficiently and exploiting the current
system more. Today we eat some things seldom
labeled as food. In the future, we believe, we
will find new edible varieties.
Understand ecology
âFor Roggebotstaete, actually producing food
is important,â Duijvestijn said. âI even think we
canât show what weâre doing without doing
that too. What we eat is comprehensive and
everything is interconnected. In the current
food system, everything is out of touch. From
the sheep and cattle we need for maintenance
to the birds, everything is important. And
everything has a reason to be there, also we as
human beings. We are part of the ecosystem,
links in the chain of nature and food. So itâs
important that people come here and feel what
nature is, to understand ecology and to invest
in it. Itâs all about connections, the pigs, the
cattle and the food.â

78
Pioneering
Reinventing the food system is pioneering,
but Duijvestijn believes this is the only way
forward. Though he says heâs a layman, he
can do something for the food system by just
looking at it, asking questions and exploring
how to put nature back in the center of our
lives. âLooking for the connections describes
it the best. Involving people, because we are
indispensable in the nature and food system.
Food is the link between us and nature.â
The estate is owned by a non-profit foundation,
for which Duijvestijn is now quartermaster and
planner. Heâs still single, but he wouldnât mind
settling here with a future wife and family.
You cannot do it alone. In winter, itâs cold
and lonely on the property. In all respects,
love and warmth are required to maintain it.
Asked about his image of the future of farming,
he answered: âIt will be about diversity,
biodiversity. Natural farming is more than
organic farming. We will look for cohesion,
collaboration between crops, seeds and herbs,
nature to nature and man to man, in infinite
and boundless ways. We will learn much
more about these ways. Today the modern
farm is a machine, in the future it will be
more closely connected with nature. I believe
in permaculture ideas and Salentinâs vision.
In the ecosysteem, everything is connected.
Love, passion and being together is part of that
system. We human beings also belong to the
ecosystem.
âToday the food industry is not healthy, and
we must take a different approach. It starts
with biodiversity, but itâs also about machines.
For example, we need smaller tractors that
consume little to no fossil fuel and can be
driven through the woodlands. From oak
forests to woodlands, there is so much wealth
in fruits, seeds, leaves, etcetera. When we
know what is healthy, we will eat differently.
This change has already started. I believe also
that we will buy more local food or food from
brands we trust. We want to know who and
where the food comes from.â
Asking himself and others lots of questions,
Duijvestijn believes we need to be independent
to find the proper answers. If we are
constrained by politics and old ideas, we canât
do it. Independence and freedom are important
for the future of farming and food. If that can
be achieved, we can change the system within
a foreseeable time. If it canât, it will be much
more difficult. Over the years he has learned
much and met many like-minded people.
He seeks cooperation with Rich Forests, an
international organization that creates business
models for food-producing forests. They
gather knowledge from the Amazon jungles
and translate it for European use. âForests and
woodlands are looking for farmers,â Duijvestijn
joked, âmaybe thatâs my message.â

THE yOUTH
FOOD MOvEMENT
âSpOTTEdâ
The Youth Food Movement is a network of young entrepreneurs, students of all disciplines,
young consumers, young professionals, farmers, gardeners, fruiters, and other change makers and
progressive retailers. People who want to change the food system meet and mash-up there. YFM
Netherlands is part of the Slow Food Youth Network (SFYN), the international wing of the Slow
Food movement. Young people from all over the world who are concerned about the future of
food, so-called foodies, organize meetings on how to achieve a better food future together. YFM
Netherlands organize events and conducts an annual academy, but there are also small mashups,
such as eat-ins, debates, and their annual internationally famous Dutch Food Film Festival.
âThe way we buy and eat food now is not the healthiest and fairest we can imagine,â the movement
proclaims. Since food is one of the worldâs most complex issues both today and in the future, many
social and environmental topics arise. One concerning the role farmers play, their value and their
image, was discussed recently at a meeting on the relationship between independent farmers and
large retailers. The question arose whether independent farmers can justify working for big retailers.
âItâs the Food, my Friend!â this meeting was called. On the one hand, there was a unanimous plea
that farmers minimize their relationship with supermarkets. The power supermarket chains have
over the food system should return to farmers and consumers. Is that so easy? Farmers deserve a
fair price, they all agreed, but the economic reality is that supermarkets have created a very efficient
food distribution system, probably the most efficient there has ever been. So what must we do to
change the system and give farmers a fairer deal?
We asked Samuel Levie, a political scientist, founder of Brandt and Levie (which makes, they say,
âthe tastiest sausage going from the well-kept Dutch pigâ), and a little bit a farmer himself, about the
YFM and their ideas and goals. And, is change necessary? âThe global population is becoming more
and more urbanised,â Levie explained. âThis means that fewer people are going into farming. Fewer
food producers and farmers are becoming more responsible for one of the biggest tasks we have:
feeding a growing population. As we outsource farming and food production to a decreasing group
of people, we still need to be involved with and appreciate the work they do.
âWhen I started the YFM over five years ago, I wanted to bring together young producers, chefs,
farmers, scientists and policymakers, to set up a network of people who could work together to
change the system. The goal was clear: cooperation to improve the food system, to make it better,
cleaner and fairer. More and more people are enjoying good food. But food is only good if it is
80

produced in a manner that is also good for peopleâs health, the environment and biodiversity.â
Asked whether heâs worried about the current status of the agricultural business, Levie said, âYes.
More and more people are aware that we need to change the system, but the power is with some
very big actors whose interest isnât to change anything. So we need to get more people involved,
to come up with alternative systems and make sure we actually start sustaining food production.
Right now weâre too much trapped in an argument between organic and industrial farming. Organic
agriculture is based on a lot of important principles, and I believe this discussion is a crucial one,
but we shouldnât hope that one system will come up with the right answers. We need a highly
efficient food production to feed all mouths, but we need to do so in a way that respects our
surroundings.
About the future of farming, Levie believes that different systems need to work together. âSmall
scale and large scale,â he added. âBut all systems need to adapt to the fact that we only have a
certain amount of space, inputs and time. And that global food systems should feed all of the
world, not only the people who have the money to buy commercially produced food. Itâs the only
positive scenario, and Iâd like to believe that we are coming to our senses and starting in time.â The
farmer is our link to the land, to our planet, he told us. We need them to keep doing what they
do, to improve their techniques and to make sure they get other people involved. His message to
farmers is, âPlease, keep farming!â
www.youthfoodmovement.nl
81
Spotted â¢ tODAYâS FARMeRS

INvESTING IN LIvESTOck

84
NATURE IS
INcREDIBLy SMART
BARTELE HOLTROp - INdEpENdENT FARMER
(ROTSTERGAAST, NETHERLANdS)
Young farmer Bartele Holtrop is twenty-eight.
Born into a big Dutch farming family - his
father owned a dairy farm - he was used to
helping out. Now, after yearsâ working in the
family business, he has bought his own farm
together with his wife. His gut-feeling was
that what he and his father had always done
wouldnât take agriculture a step ahead. He
thought, what if ...? Think, for instance, of what
will happen if we run out of diesel and gas in
twenty years.
Holtrop was a manager in his parentsâ company
for six years. It was a business that worked
with established ideas of farming, production
went well, the cows were healthy and strong,
but he was not sure that the system would be
sustainable for the long term. He asked himself,
âWhy are we farmers? Why did we start keeping
cattle thousands of years ago? What was the
reason for that?â He became less sure that what
he had learned any longer applied.
If he can rediscover the tried-and-true, proven
ways to farm with the help of nature itself,
Holtrop thinks he can change agricultural
methods and planning to fit the future. Working
as a kind of natural mixologist, heâs searching
for the perfect ecosystem to get more out of his
grasslands. âIt seems weâve forgotten the simple
idea of what farming is and its great benefits
for the climate,â he says. âCows know exactly
how to farm. Nature is so efficient. Cows can
seed plants by stomping new seeds down into
the ground. The way the cows graze allows the
plants to grow faster. Livestock, grass, clovers,
herbs â¦ nature is so incredibly well-organized,
that I think we human beings canât really
believe that we make it smarter by technology.â
Holtrop has been inspired by Allan Savory,
founder of the Savory Institute in Colorado,
USA. A Zimbabwean biologist, farmer and
environmentalist, Savory was troubled by
the phenomenon of desertification and the
problem of lost dry land. Desertification,
grasslands turning into barren desert, affects
an estimated one-third of the Earthâs surface,
land we need to feed ourselves and make the
ecosystem healthy again. At this institute, they
believe that holistic management principles will
result in ecologically regenerative, economically
viable and socially sound management of the
worldâs grasslands, and that it will empower
people to properly manage livestock to heal
the land. Use the wonders of nature to reach
that goal, they say; it is possible without
machines.
Online library
When he found a video about this kind of
farming on YouTube, it affected Holtrop
strongly. Asked what the most important
sources are for knowledge about the future

85
Bartele Holtrop â¢ tODAYâS FARMeRS
of farming and how the ecosystem works, he
answered, âThe internet, YouTube, forums,
testimonials. Every day, after Iâve milked
the cows, I open the big online library to
learn more.â His goal is to use nature itself to
optimize the ground and help his farm work
most efficiently. âWe want to include everything
we can between the cattle and the fields. Grass
is so rich and healthy that itâs self-supporting,
self-renewing. We think that the solutions
for our food and climate problems are not in
technology.
History
âI call it forward-from-basics. Iâm diving into
the history of farming to learn more about the
origins of agriculture. Itâs simple: we humans
need products that we canât create or invent
ourselves. Think about meat, eggs, milk. We
canât eat grass, so we need to transform it
into a useful product by helping cows convert
grass into meat and milk. Understanding that,
I learned that weâre actually selling grass
when we sell milk or high quality meat. Our
grassland is the most important source we
have. Thatâs the product. Day by day, Iâm
learning from nature itself. Itâs wonderful!
âIâm interested in various grazing and pasture
theories and systems. I know about new kinds
of grasses, clovers and herbs and how to
mix them to make them work together more
efficiently and to increase the production of my
fields. We work with less diesel for one reason:
a cow works smarter. I believe thereâs not a
machine smarter and more efficient than a cow.
Every time she stomps the ground with her
hoof, she stomps grass seeds into the ground.
That creates a hole about half a centimeter
deep, where a small amount of water can
remain hidden from the wind. Thatâs the
perfect place for a grass, herb or clover seed to
germinate. The only thing we farmers can add
to that is our talent, knowledge and wisdom to
make maximum use of these natural resources.
At the right time of year for each, I seed the
best herbs and other plants, so I need to know
which seed is productive when. And I have to
know something about climate and seasons. In
this way, I utilize the soil optimally throughout
the year. Nature did it this way for thousands
of years. I donât believe that we human beings
are smarter than she is. Iâm just giving her a
helping hand, a boost.
Cows
âCows graze without using diesel. A farmer
today normally has to ride his tractor eight
times to turn his fields into milk. A cow is
much smarter and works without diesel. At
one farm in Rotstergaast, they donât need to
ride the tractor at all to convert their grass into
milk. Their cows mow it for them. The grass

86
creates biomass by photosynthesis, using CO2
and sunlight. It also creates oxygen and energy.
Grasslands are a huge source of oxygen, you
know!â
Hidden wisdom
âLots of people think that technology changes
the world but, basically, anything we invent
was already discovered in the past. Nature is
technology too. If we can prove this new way
to farm works, it will be the opposite.â Holtrop
is sure thereâs more hidden wisdom in nature
than we know now. For instance, insects are
the protein source for chickens; why not for
us? âIf we understand nature better, we can
produce better food smarter,â he insists. âThis
is what natural farming deals with. I run my
cows outdoor and not in the barn. I start each
day early. I milk in the meadow and am done
working at the end of the day and can eat
together with my family. I can say that I have
a good life, a life without stress.â For Bartele
Holtrop, sustainability means durability and
that means the enjoyment of being a natural
future farmer.
Bartele Holtrop (1986)
Rotstergaast, Netherlands
Education: School for Agricultural Entrepreneurship
Company: Boer Bart
Function: Owner
âGrasslands are a huge source
of oxygen, you know!â

88
3D FOOD
PRINTING
âSpOTTEdâ
Will we all be eating from our own printers in the near future? Welcome to 3D food printing: 3D
printed pasta in floral forms that will open when you cook it in boiling water, chocolates, cookies,
pancakes made by a Pancake Bot, ice cream, pizza, fruit and even meat are already on the âprinted
menuâ. However, most of the existing creative ideas in 3D food printing are not yet developed
enough for a permanent place in the kitchen, and some of us find them strange or too far removed
from âreal foodâ.
But the industry is developing quickly, especially in the sweets department. In the Netherlands,
Albert Heijn (AH XL) in Eindhoven has already started offering 3D printed chocolate decorations
for our cakes. Among the first to introduce printed food to the public, this supermarket âused a
Doodle3D to let the customers design their own personalized creationsâ. This personalization of
food is an important aspect in the food- printing business. Not only is it possible to design your
own creations, but a printed meal can also be tailored to an individual eaterâs needs by adjusting
for the right amount of nutrients and adding his or her favorite flavor.
Many scientists, creative thinkers and entrepreneurs are working hard to perfect the 3D food
printing industry. At Maastricht University, for instance, stem cell technology and skeletal muscle
cell biology are combined to produce lab-grown hamburgers. They conduct this research in order
to produce artificial meat with a 3D food printer later in the developing process. But they are
not the only ones: lots of growth tests are being done on all sorts of bio-products, sprouts and
mushrooms, for example.
New machines and 3D printing techniques are also being developed, such as Carbon3Dâs CLIP, a
device for layerless 3D printing. Instead of printing layer by layer (as most 3D printers do) âCLIP
continuously grows objects from a pool of resin at speeds 25-100 times faster than traditional 3D
printing.â Using it, the advertising agency TBWA\HAKUHODO in Beijing created a device for â3D
millingâ ice cubes, by which tiny ice sculptures are made that look gorgeous in your glass.
So the 3D food printing industry is developing at a fast pace and it is showing. From supermarkets
selling their first 3D printed chocolates to objects that emerge from a pool of resin, we find
ourselves in an evolving 3D printing society, and it wonât take long to reach perfection. This year,
the first 3D food printing conference took place on 21 April in The Netherlands, and who knows
what will come from that. Perhaps, in just a few years, weâll welcome our own 3D food printers
into our homes and serve our first delicious 3D printed family dinners on a Saturday night.
www.3dfoodprintingconference.com

90
URBAN FARMING - ISNâT IT A
cREATIvE INDUSTRy?
âSpOTTEdâ
The trend toward food made and produced locally increases. With new and smart technologies
like LED lamps and aquaponics systems, it is possible to produce large amounts of food in the city
faster than before. Food and farm hubs need less space and with todayâs knowledge, we know how
to accelerate the growth of fruit and vegetable crops. City farming is becoming a reality. In different
progressive cities, food entrepreneurs are suddenly appearing: for instance in Portland and Detroit,
where tomatoes and cucumbers replace SUVâs and Hummers. Old industrial areas get a new
purpose. Quality food development can be done in and near city centers.
Vertical farming
We spoke to the vertical farming expert John Apesos. He explained, âThe concept of vertical
farming was once a futuristic concept. The question was: âHow could you create food supply for
the city in or nearby the city?â It seems the system has not really been innovated on since the
discoveries. It has just been built on with better shipping and cooling technology, and with supply
chain, production and food chemistry innovations. Aspects of farming in rural areas, like sending
the crops to a food processor, distributor or transporter, and then shipping it to some other market,
have been the sum total of our modern food system. Nothing really new has happened to that
structure, and that is because we are bound to the earth. In multi-level farming inside the city, the
idea is that, if you go vertical and you start stacking agriculture upwards, you get a completely
different space paradigm. The backing technology behind the vertical farm is LED producing the
light necessary for plants to grow.â Urban farming is now partly about education and partly about
an urban agriculture capable of producing large quantities of food for the city. New York City, for
example, is a market for the local producers in the Hudson Valley. Gotham Greens, a Brooklyn-
based worldwide pioneer in the field of urban agriculture, is a nice example. These greenhouse
operations are actually quite small, but each one of the urban farmers working on a rooftop farm
lives within the ecosystem of education and community support.
Smart technologies
Urban farming is about producing for the local market with smart technologies and a back-to-basic
style to supply what the market needs. This is an interesting development, we think. Using less
space, you can scale up; using modern smart technology, you can produce fast and, preferably,
with a real time response to supply and demand. You can use all of the plant - from stem to flower
as we learned from Duijvestijn Tomaten (page 56) - and connecting all the dots, with the use of
3d foodprinters and other printers, you can even re-use waste in a sophisticated way; think about
other products already being made from waste. In this concept, everything that todayâs farmers are

90 91
working on can be brought together in the city centers of the world. Thereâs a lot of advancement
when things come together. Industries can help each other in creative hubs. Technology meets
humanity. This should be part of every cityâs policies to invest in: call them city ecospheres where
food plays a major role. Less farmers feed more people. Especially in cities the number of people
fed by one farmer is increasing. This generation farmers/entrepreneurs needs to find solutions.
Cities have invested in so many creative industries since the 1990s to make themselves future proof:
isnât food the next step? Isnât food production and new ways of producing and supplying it a real
challenge? Food production in its widest sense is a creative profession and as we know in the
circular economy, industries can help, or even need, each other. We think this is a nice example
of economy meeting ecology and vice versa, both equally interesting! As trend forecasters and
reporters at SecondSight, thatâs what we believe in.
âCities have invested in so
many creative industries
since the 1990s to make
themselves future proof:
isnât food the next step?â

93
About Banking For Food â¢ tODAYâS FARMeRS
ABOUT BANkING FOR FOOD
Food security concerns us all. The worldâs population is growing, living longer and, on average,
becoming more affluent. As a consequence, the demand for food is expected to rise by some 60%
by 2050. At the same time, we are running out of both the natural resources needed to sustain
agriculture and options to expand arable land acreage. So the food and agri value chain will have
to produce more with less, ensuring sustainability of resources and value chains and economic
viability for the long term.
Rabobank services food and agri chains all the way through, from farm inputs to farmer to
processor and retailer. The bank aims to support and facilitate the food and agri value chain to
meet the increasing demand for food, now and in the future. Rabobank does so by providing
access to finance, knowledge and networks to clients and their communities. Banking for food.
www.rabobank.com/bankingforfood
www.linkedin.com/company/bankingforfood
#bankingforfood

94
About SecondSight â¢ tODAYâS FARMeRS
ABOUT
SEcONDSIGHT
SecondSight shares insights and trend research on new developments, upcoming topics and new
generations. SecondSight is an Amsterdam-based trend forecasting think tank that works with a
community of trend savvy, forward- looking people and change makers. Their productions are
not about one single view of the future but are collections of many vivid insights, perspectives
and information from experts and change makers. The issues are about many topics and many
industries, and they aim to connect people in many fields to think together about the near future.
SecondSight produces custom-made books, their annual And Beyond book, quarterly updates
and on demand reports for clients, since 1997. They organize meetings and events and they offer
masterclasses and trend forecast courses at their trend forecasting academy. All to help companies
and organizations communicate their views and visions of the near future clearly.
www.secondsight.nl/collections/books
www.secondsight.nl
THE DESERT ISSUE
ISSUE # 38 | SUMMER 2014
BURNING
MAN
DESERT
ARCHITECTURE
NOMADIC
LEARNING
METAHUMANS
ARISE
CULTURAL
HEATING
KAEC
MATERIAL
REVOLUTIONS
FIGHTING
DESERTIFICATION
â... about the
off-world feelingâ
PAGE 22
rug
rug
is
s
u
e
#
3
9
2015 AND BEYOND BOOK - BEYO
N
D
BEYO
N
D
ISBN 978-94-91131-00-4
Open yOur eyes tO the future
ISSuE #39, Q4 2014
âOut of sight,
out of existenceâ
page 125
THE
LIVING HEART
TACTILE
EMOTIONS FLESH WARMTH
THE REALBEAUTYOUT OF DATA
IN OTHER
WORLDS
A TACTILE
EXPERIENCE
JOLIE2024
REFERENCE
POINTS
MONOLITH
RETURN TO
THE OBJECT
âIt's really there... It
is what it is, nothingâs
hiddenâ PAGE 19
ON TANGIBILITY
ISSUE # 40 | SPRING 2015